Scallops with Fennel Sauce and Noodles

Peel oranges with a sharp knife carefully, taking care to remove the white skin completely, then cut out along the inner skins to remove the orange segments. Collect escaping juices and squeeze the orange carcass. Boil down the orange juice in a small saucepan over high heat to about 250 ml (approximately 1 cup).

Rinse the fennel, cut into quarters, remove the stalk and cut the leaves into thin strips. Cook in hot butter in a pan for about 5 minutes. Pour in the orange juice, bring to a boil, remove from heat and stir in the orange segments. Season with rosemary, salt and pepper.

Cook pasta in plenty of boiling salted water until al dente, then drain. Put back into the pan with 1/2 cup of the cooking liquid.

Rinse the scallops, pat dry and season with salt and pepper. Fry in hot oil for 2 minutes on each side.