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1
Preheat the oven to 325F.
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2
Trim the feathery tops from the fennel bulbs, and discard.
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3
Trim the stem pieces and outer leaves from the bulbs; clean, and reserve 2 cups (about 8 ounces) of these trimmings for the puree.
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4
Slice each bulb through the root into 4 1/2-inch-thick strips.
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5
In a small roasting pan, combine the garlic, 1 shallot, 1 bay leaf, orange zest, 1/4 teaspoon cardamom, 3 tablespoons olive oil, 1/2 teaspoon salt, white pepper, 1 teaspoon brown sugar, and the chicken broth.
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6
Add the fennel slices, and gently toss to coat with the mixture.
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7
Cover the roasting pan with foil, and cook in the oven until the fennel is tender and most of the liquid has evaporated, about 45 minutes.
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8
Remove the fennel from the pan, and transfer to a plate to cool.
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9
Coarsely chop the fennel trimmings.
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10
In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat.
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11
Add the trimmings, the remaining shallot, 1/4 teaspoon cardamom, bay leaf, and thyme.
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12
Cook, stirring occasionally, until the trimmings soften, about 4 minutes.
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13
Add the water, 1/2 teaspoon salt, and 1/2 teaspoon brown sugar; bring to a boil.
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14
Reduce heat; cover the pan, and simmer until the trimmings are soft when pierced with a fork, about 20 minutes.
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15
Remove the bay leaf and thyme; transfer the mixture to the bowl of a food processor.
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16
Puree, adding 2 tablespoons oil through the feed tube with the motor running.
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17
Set aside.
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18
In a large nonstick skillet over medium-high heat, saute the reserved fennel slices until golden brown, 2 to 3 minutes on each side.
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19
Remove from the pan, and set aside.
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20
In the same pan, heat the remaining 2 tablespoons olive oil.
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21
Add the scallops, and sprinkle with 1 teaspoon salt; saute until brown on the first side, about 4 minutes.
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22
Turn, sprinkle with the remaining teaspoon salt, and add the parsley.
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23
Saute until the other side is brown, about 2 minutes.
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24
Remove from heat; add the lemon juice to the pan.
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25
Toss the scallops and parsley in the pan juices.
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26
To serve, place 2 1/4-cup dollops of fennel puree on each plate; top each dollop with a fennel slice and a scallop.
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27
Garnish with wilted parsley leaves, toasted pine nuts, and shaved truffle, if desired.
