Recipe: Spaghetti With Scallops On RussianFood.com

Spaghetti with scallops

4 portions of ZNAIKA 07/15/13

Scallops, fennel, tomatoes and parsley are the main ingredients of this dish.

Food (for 4 servings) Spaghetti - 230 g Scallops, small or large, cut - 450 g Cherry tomatoes (cut in half) - 180 g Extra virgin olive oil - 3 tbsp. l. Fennel (cut into strips) - 1 pc. Fennel greens (chopped) - 1 tbsp l. Onions (cut into strips) - 1 pc. Anise liqueur - 1 tbsp l. (optional) Fresh parsley (chopped) - 4 tbsp. l. Lemon (cut into 4 wedges) - 1 pc. Salt Ground black pepper

How to cook scallop spaghetti:

1. Boil the spaghetti until al dente (slightly undercooked), according to the instructions on the package. Throw the finished products in a colander, having previously reserved 1/2 glass of water.

2. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Pour the fennel and onion cut into strips into a preheated pan, sprinkle with salt and pepper, cook, stirring occasionally, until crispy-soft, about 6 minutes. Transfer vegetables to a bowl.

3. Pour another 1 tablespoon of olive oil into the same frying pan and heat. Put the scallops in a preheated pan and fry, stirring occasionally, for about 2 minutes. Transfer scallops to a bowl with onions and fennel. Place the tomatoes in a skillet and fry, stirring occasionally, for about 2 minutes. Transfer the contents of the bowl to a frying pan with tomatoes, add anise liqueur (if using), mix.

4. Put the spaghetti in a pan with vegetables, stir and add the required amount of the reserved liquid. Sprinkle with 3 tablespoons of parsley and 1 tablespoon of fennel greens, stir and place the spaghetti in a large serving bowl. Sprinkle the scallop spaghetti with the leftover parsley and fennel.

Serve the scallop spaghetti with lemon slices.