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Linguine with Bay Scallops, Fennel, and Tomatoes


Linguine with Bay Scallops, Fennel, and Tomatoes Recipe

Ingredients:
  • 8 ounces linguine
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1 medium onion, halved, thinly sliced
  • 1 pound bay scallops
  • 1 6-ounce container cherry tomatoes, halved if large
  • 1 tablespoon Pernod or other anise-flavored liqueur
  • 4 tablespoons chopped fresh parsley, divided
  • 1 lemon, cut into 4 wedges
Directions:
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Rank

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