Instructions: 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 medium-rare 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

Fat-
183%;

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