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1
Melt the butter in a large saucepan.
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2
Add all but 1/2 cup of the fennel along with the sliced onion, garlic and fennel seeds.
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3
Cook over moderately low heat, stirring, until the fennel is crisp-tender, about 20 minutes.
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4
Add the fish stock and bring to a simmer.
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5
Cover and cook over low heat until the vegetables are softened, about 20 minutes.
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6
Let cool slightly, then puree in batches in a blender.
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7
Strain the mixture through a fine sieve; discard the solids.
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8
Pour the broth into a small saucepan, add the Pernod and season with salt and pepper; keep warm.
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9
Using a sharp knife, peel the orange, removing all of the bitter white pith.
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10
Working over a bowl, cut in between the membranes to release the sections.
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11
Add the celery, red onion, olive oil, vinegar and the reserved 1/2 cup of fennel to the orange sections and toss.
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12
Season with salt and pepper.
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13
Spoon the mixture into 4 shallow soup plates and let stand for 15 minutes.
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14
In a large skillet, heat the canola oil until shimmering.
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15
Pat the scallops dry and season with salt and pepper.
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16
Cook the scallops over high heat until browned and crusty, 2 to 3 minutes.
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17
Reduce the heat to moderately high, turn the scallops and cook until browned, about 2 minutes longer.
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18
Arrange 3 scallops in the center of each soup plate and spoon a little broth over the vegetables.
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19
Garnish with the chives and feathery fennel tops and serve.
