Recipe - Pan Seared Scallops And Fennel Over Whole Wheat Pasta

2 ounce Scallops
1/8 teaspoon Lemon pepper, or Mrs. Dash
1 ounce Pernod, an anise flavored
aperitif
One fourth cup Fennel, julienned
1 Clove garlic, minced
One fourth cup Red and yellow bell pepper,
julienned
4 ounce Orange juice
1 tablespoon Cornstarch, slurry (mix with
water)
One half Lemon, fresh
1 tablespoon Fresh herbs (your choice),
chopped
4 ounce Soba noodles
1 qt Water, for cooking pasta
1 tablespoon Tomatoes, minced
1 tablespoon Green onions, cut or sliced up

I've received a lot of requests for the rest of my Disney recipes and
finally found them all. I've got a bunch so I'll send a few at a time to
the list. I'll send them by the class I took them in at the Disney
Institute. Here we go:

Healthy Cooking: Italy

Season scallops with lemon pepper or Mrs. Dash seasoning and put to the
side.

Lightly coat saute 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 degrees F. for about 5 minutes or
until the scallops are firm. The scallops should be cooked mediumrare for
the best flavor and texture. (This is the proper way to cook scallops). In
the same saute pan used to sear the scallops add and saute the 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.

Amount Per