Ingredients

• 1 pound dry sea scallops, tough side muscle removed (see Note)
• 1 fennel bulb
• 12 ounces whole-wheat fusilli, or rotini
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, finely chopped
• 1 tablespoon Pernod, or other anise-flavored liqueur
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon lemon juice
• Salt & freshly ground pepper, to taste

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Cooking Directions

Step 1

If scallops are large, halve or quarter them, depending on size.

Step 2

Trim base from fennel bulb; remove and discard stalks at the point where they branch from the bulb. Reserve the bulb and chop 2 tablespoons of the feathery leaves. Cut off and discard any discolored parts of the bulb. Quarter the bulb lengthwise, core and slice thinly crosswise. Set aside.

Step 3

Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

Step 4

Meanwhile, heat oil in a large skillet over medium heat. Add the sliced fennel and garlic, and sauté until the fennel is crisp-tender and beginning to color, about 3 minutes. Add the scallops and sauté until opaque in the center, 1 to 2 minutes more. Add Pernod (or other liqueur) and cook for 30 seconds more.

Step 5

Drain the pasta and return it to the pot. Add the scallop mixture, lemon zest and lemon juice; toss to combine. Season with salt and pepper. Serve sprinkled with the reserved chopped fennel fronds.