Pan Seared Scallops & Fennel Over Soba Noodles
Light, delicious and packed with flavor.
Yield
4 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
sea scallops
or shrimp |
|
| ⅛ | teaspoon |
lemon pepper
or mrs. dash |
*
|
| 1 | ounce |
pernod
or anise flavored aperitif |
* |
| ¼ | cup |
fennel bulb
julienned, optional |
*
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
sweet bell peppers
red and yellow, julienned |
*
|
| 4 | ounces |
orange juice
|
|
| 1 | tablespoon |
cornstarch
mixed with a little water to make a paste |
|
| ½ | each |
lemon
fresh |
|
| 1 | tablespoon |
herbs
fresh, chopped, thyme recommended |
* |
| 4 | ounces |
soba noodles
|
*
|
| 1 | quart |
water
for cooking pasta |
*
|
| 1 | tablespoon |
tomatoes
chopped |
|
| 1 | tablespoon |
scallions, spring or green onions
sliced, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
sea scallops
or shrimp |
|
| 0.6 | ml |
lemon pepper
or mrs. dash |
*
|
| 28.9 | ml/g |
pernod
or anise flavored aperitif |
* |
| 59 | ml |
fennel bulb
julienned, optional |
*
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
sweet bell peppers
red and yellow, julienned |
*
|
| 115.6 | ml/g |
orange juice
|
|
| 15 | ml |
cornstarch
mixed with a little water to make a paste |
|
| 0.5 | each |
lemon
fresh |
|
| 15 | ml |
herbs
fresh, chopped, thyme recommended |
* |
| 115.6 | ml/g |
soba noodles
|
*
|
| 0.9 | l |
water
for cooking pasta |
*
|
| 15 | ml |
tomatoes
chopped |
|
| 15 | ml |
scallions, spring or green onions
sliced, optional |
|
Directions
Season scallops with lemon pepper or Mrs. Dash seasoning and put to the side.
Lightly coat sauté pan with olive oil, put over heat, and once hot sear off the scallops that have been seasoned.
Cook the scallops until golden brown, on both sides.
Remove the scallops from the pan and place on a small baking dish or pan.
Place it in the oven at 350℉ (180℃) F for about 5 minutes or until scallops are firm.
The scallops should be cooked medium-rare for the best flavor and texture.
In the same sauté pan used to sear off the scallops add and sauté fennel, peppers, and garlic until fennel becomes tender.
Add Pernod and deglaze.
Add orange juice and squeeze the juice from the half of a fresh lemon.
Add cornstarch slurry (for a thick sauce), until desired consistency.
Meanwhile, cook pasta in boiling water until al dente (about 5 minutes).
Remove the pasta from the water and strain.
Arrange pasta on a plate and top with scallops and vegetables.
Garnish with fresh herbs, tomatoes, and green onions.
