If your fall season is like mine, making it to Friday feels like a weekly marathon. Surviving all of the pick-ups, drops offs, sporting events, mountains of never-ending laundry, homework help, team feeds, chores, grocery lists, etc. calls for a professional grade celebration by the weekend. Here is one dish that packs a subtle fall punch, feels like a fancy treat, yet doesn’t take a ton of time to make.  

Fennel is said to have calming effects perfect for the end of a long week, and the nutmeg, toasted walnuts and apples make this dish ever so slightly fall, while still being light enough to enjoy on a warm fall evening with a delicious glass of unoaked chardonnay.  

If you are trying to squeeze every drop of warm weather out of the patio season before we are forced to embrace fall and then winter, this dish is just the celebration to treat your end of the week recovery. Invite the neighbors, pour the wine, and treat yourselves to another week well done!  

Pasta with scallops, fennel and apples

Ingredients

• 1 lb. angel hair pasta 
• 1 lb. sea scallops, patted dry
• 2 T. olive oil 
• ½ large fennel bulb, fronds reserved, head shaved or sliced thin
• 1 medium onion, small diced
• 1-2 garlic cloves, thin sliced 
• ¼-½ tsp. crushed red pepper flake
• ½ tsp. nutmeg
• 4 oz heavy cream
• Zest of 1 lemon, set remaining lemon aside
• ½ tsp. kosher salt
• 1 T. Dijon mustard
• 1 T. honey
• 1 T. olive oil
• 2-3 T. lemon juice
• 4 apples, cores removed, sliced thin 
• ½ bunch parsley, chopped fine
• Salt and pepper to taste
• 3 oz parmesan, shredded
• 4 oz walnuts toasted slightly

Directions

1. Complete all chopping first. Prepare 1 pound of dried pasta according to instructions; cooked to al dente. While pasta is cooking, in a medium skillet, sauté onions on medium in 4 T. of butter until translucent. Add sliced fennel, garlic, and sauté for 1-2 minutes more, stir in red pepper flake, cream and nutmeg. Drain pasta and while hot toss with lemon zest, 1/2 the shredded parmesan and the sauteed onion mixture.  
2. In a small bowl whisk together Dijon, honey and lemon juice and drizzle in olive oil while whisking. Toss immediately with sliced apples. Add salt and pepper to taste. Lightly toast walnuts under low broiler.
3. In a large skillet over high heat, add oil and scallops. Cook 2 minutes on first side until golden brown and flip for 1 additional minute. Allow to cool slightly on paper lined plate or wire rack.
4. Plate layering the following order: pasta, scallops, apples, chopped parsley, fennel fronds, toasted walnuts, scallops and remaining parmesan. 

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.