Scallops Saute With Dillweed and Pernod

3 tablespoons butter, plus more for tossing pasta
3 cups sliced mushrooms (about 1/4 pound)
2 cups sliced celery
1 1/2 cups chopped onion
About 1 1/2 teaspoons fresh dillweed, chopped (or 3/4 teaspoon dried)
3/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons Pernod (anise-flavored liqueur)
2 tablespoons capers, rinsed and drained
1 pound bay scallops, rinsed and drained if they seem at all slippery or "fishy"
1 2/3 cup light cream
1 pound fettuccine (preferably spinach or herb-flavored)

Melt the butter in large skillet and saute the mushrooms, celery and onion in butter until onions are soft and mushrooms have released their liquid, about 5 minutes. Add the dill, salt, pepper, Pernod and capers and continue cooking until liquid is almost evaporated. Add the scallops and continue cooking until scallops begin to turn opaque, about 1 minute. Add the cream and cook until cream reduces by about half and mixture thickens, about 5 minutes; adjust seasonings.

Meanwhile, cook the pasta in large pot of boiling water according to package directions until tender. Drain, then toss with butter to coat. On each of 4 dinner plates, place a serving of pasta, then top with a portion of scallop mixture. Serve immediately.

Makes 4 servings.

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