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Scallop and Fennel Pasta

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Preparation Time: 5 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 2
This recipe has been visited 3271 times
Ingredients:
 10 king scallops
 1 bulb of fennel
 250 ml(s) white wine
 1 handful(s) parmesan
 1 tbsp(s) creme fraiche
 50 gm(s) butter
A straightforward hearty supper, perfect for a midweek pasta, ready in well under 30 mins and is a good excuse to open a bottle of wine!
Posted by: jonny74 on 16 February 2009
Click here to view jonny74's Cookery Book
Cooking Steps:
Roughly chop the fennel

Melt the butter in a thich bottomed pan

Add the fennel and cook for a few minutes until it is starting to soften.

Add the white wine, reduce the heat a little and continue to cook until the fennel is all but cooked. You may like to put the lid on to retain some of the liquid.

Add the scallops and cook for between 5 and 10 minutes until cooked through. Meantime cook some pasta of your choice.

Add the creme fraiche and parmesan to the scallops, toss with the pasta and drink the rest of the wine!

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