Pan Seared Scallops & Fennel Over Whole Wheat Pasta
Disney Institute

  2      ounces        scallops -- or shrimp
  1/8  teaspoon      lemon pepper -- or Mrs. Dash
  1      ounce         Pernod, anise flavored -- aperitif
  1/4  cup           fennel, julienned -- optional
  1      clove         garlic -- minced
  1/4  cup           red and yellow bell pepper -- julienned
  4      ounces        orange juice
  1      tablespoon    cornstarch, slurry -- (mix with water)
                      (this item not used in class)
  1/2                lemon -- fresh
  1      tablespoon    fresh herbs, chopped -- (we used thyme)
  4      ounces        soba noodle -- buy at Asian markets
  1      quart         water -- for cooking pasta
  1      tablespoon    tomatoes -- chopped
  1      tablespoon    green onions -- sliced, optional

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 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 off the scallops add and saute 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.