Linguine with Bay Scallops, Fennel, and Tomatoes
['8 ounces linguine', '3 tablespoons extra-virgin olive oil, divided', '1 medium fennel bulb, halved, very thinly sliced, plus 1 tablespoon chopped fennel fronds', '1 medium onion, halved, thinly sliced', '1 pound bay scallops', '1 6-ounce container cherry tomatoes, halved if large', '1 tablespoon Pernod or other anise-flavored liqueur', '4 tablespoons chopped fresh parsley, divided', '1 lemon', 'cut into 4 wedges']
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced fennel and onion; sprinkle with salt and pepper. Sauté until wilted but crisp-tender, about 6 minutes. Using slotted spoon, transfer to medium bowl.
Add remaining 1 tablespoon oil to skillet. Add scallops and sauté until just opaque in center, stirring occasionally, about 2 minutes. Using slotted spoon, transfer to bowl with fennel-onion mixture. Add tomatoes to skillet and sauté until heated through, about 2 minutes. Return fennel-onion mixture and scallops to skillet. Mix in Pernod.
Add drained pasta to skillet; toss to coat, adding reserved cooking liquid by 1/4 cupfuls if dry. Stir in 3 tablespoons chopped parsley and 1 tablespoon fennel fronds. Transfer to large shallow bowl, sprinkle with remaining 1 tablespoon chopped parsley, and serve with lemon wedges.
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