Pan Seared Scallops& Fennel Over Whole Wheat Pasta

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#161#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.