Skip to main content

Linguine with Bay Scallops, Fennel, and Tomatoes

This elegant linguine with bay scallops, fennel, and tomatoes is a sophisticated high-protein meal that brings the fresh flavours of the coast to your kitchen. The natural sweetness of the scallops is beautifully enhanced by the subtle aniseed notes of sliced fennel and a splash of Pernod, while the cherry tomatoes burst to create a light, vibrant sauce. It is a dish that feels indulgent yet remains wonderfully fresh and healthy.

Perfect for a quick midweek dinner or a relaxed weekend lunch, this pasta recipe relies on simple techniques and high-quality ingredients to deliver a restaurant-standard result. The addition of fresh parsley and a squeeze of zingy lemon lifts the savoury elements, making it a balanced choice for anyone looking for a nutritious, protein-rich Mediterranean dish.

Poursuivre la lecture ci-dessous

Ingredients for Linguine with Bay Scallops, Fennel, and Tomatoes

  • 230g linguine

  • 45ml 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

  • 450g bay scallops

  • 1 170g container cherry tomatoes, halved if large

  • 1 tablespoon Pernod or other anise-flavoured liqueur

  • 4 tablespoons chopped fresh parsley, divided

  • 1 lemon, cut into 4 wedges

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 120ml pasta cooking liquid.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.

Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in centre, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.

Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historique de l'article

Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 28 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
Vérification de l'éligibilité à la grippe

Demandez, partagez, connectez-vous.

Parcourez les discussions, posez des questions et partagez vos expériences sur des centaines de sujets liés à la santé.

vérificateur de symptômes

Vous ne vous sentez pas bien ?

Évaluez gratuitement vos symptômes en ligne

Inscrivez-vous à la newsletter destinée aux patients

Votre dose hebdomadaire de conseils santé clairs et fiables, rédigés pour vous aider à vous sentir informé, confiant et maître de la situation.

Veuillez saisir une adresse e-mail valide.

En vous abonnant, vous acceptez notre politique de confidentialité. Vous pouvez vous désabonner à tout moment. Nous ne vendons jamais vos données.