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Scallops and Mushroom Saute

3 tablespoons butter

3 cups sliced mushrooms (about 1„4 pound)

2 cups sliced celery

1 1/2 cups chopped onion

3/4 teaspoon dillweed

3/4 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons Anisette (licorice-flavored liqueur)

2 tablespoons capers, rinsed and drained

3/4 pound bay scallops, rinsed and drained (this removes any "fishiness" from frozen scallops)

1 2/3 cup light cream

1 pound of fettucini pasta (preferably spinach or herb-flavored)

Melt the butter in large skillet and sauté mushrooms, celery, and onion until onions are soft and mushrooms have released their liquid, about 5 minutes. Add dill, salt, pepper, Anisette and capers and continue cooking until liquid is almost evaporated. Add scallops and continue cooking until scallops become opaque, about 3 minutes. Add cream and cook until cream reduces by about 1/2 and mixture thickens, about 5 minutes; adjust flavoring.

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

Makes 4 servings.

NOTE: Anisette is an essential ingredient in this recipe. The faint licorice flavor is a delicious compliment to scallops. However, if you happen to have Pernod in your liquor cabinet, this could also be used (begin with 3 tablespoons, adding more to taste). Fresh fennel fronds, finely chopped, may also work, but the flavor would be slightly different.