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Easy recipe Linguine with Bay Scallops, Fennel, and Tomatoes

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Easy recipe Linguine with Bay Scallops, Fennel, and Tomatoes - eight ounces linguineabout three tablespoons extra-virgin olive oil, dividedone medium fennel bulb, halved, very thinly sliced, plus one tablespoon chopped fennel frondsone medium onion, halved, thinly slicedone pound bay scallopsone six-ounce container cherry tomatoes, halved if largeone tablespoon Pernod or other anise-flavored liqueurfour tablespoons chopped fresh parsley, dividedone, lemon (Recipes by ingridients <a href="/search/lemon">lemon</a>)  cut into four wedges. Linguine with Bay Scallops, Fennel, and Tomatoes. . Linguine with Bay Scallops, Fennel, and Tomatoes.

eight ounces linguineabout three tablespoons extra-virgin olive oil, dividedone medium fennel bulb, halved, very thinly sliced, plus one tablespoon chopped fennel frondsone medium onion, halved, thinly slicedone pound bay scallopsone six-ounce container cherry tomatoes, halved if largeone tablespoon Pernod or other anise-flavored liqueurfour tablespoons chopped fresh parsley, dividedone, lemon (Recipes by ingridients lemon) cut into four wedges. Linguine with Bay Scallops, Fennel, and Tomatoes. . Linguine with Bay Scallops, Fennel, and Tomatoes.

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