Kahan's Seared Sea Scallops with Fennel Broth and Orange

1. 1

   Melt the butter in a large saucepan.

2. 2

   Add all but 1/2 cup of the fennel along with the sliced onion, garlic and fennel seeds.

3. 3

   Cook over moderately low heat, stirring, until the fennel is crisp-tender, about 20 minutes.

4. 4

   Add the fish stock and bring to a simmer.

5. 5

   Cover and cook over low heat until the vegetables are softened, about 20 minutes.

6. 6

   Let cool slightly, then puree in batches in a blender.

7. 7

   Strain the mixture through a fine sieve; discard the solids.

8. 8

   Pour the broth into a small saucepan, add the Pernod and season with salt and pepper; keep warm.

9. 9

   Using a sharp knife, peel the orange, removing all of the bitter white pith.

10. 10

    Working over a bowl, cut in between the membranes to release the sections.

11. 11

    Add the celery, red onion, olive oil, vinegar and the reserved 1/2 cup of fennel to the orange sections and toss.

12. 12

    Season with salt and pepper.

13. 13

    Spoon the mixture into 4 shallow soup plates and let stand for 15 minutes.

14. 14

    In a large skillet, heat the canola oil until shimmering.

15. 15

    Pat the scallops dry and season with salt and pepper.

16. 16

    Cook the scallops over high heat until browned and crusty, 2 to 3 minutes.

17. 17

    Reduce the heat to moderately high, turn the scallops and cook until browned, about 2 minutes longer.

18. 18

    Arrange 3 scallops in the center of each soup plate and spoon a little broth over the vegetables.

19. 19

    Garnish with the chives and feathery fennel tops and serve.

* Per serving · 4 servings · Values may vary.