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1
Heat one tablespoon of butter in a skillet over medium heat.
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2
Add the fennel and leeks and saute until translucent and soft.
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3
Add the milk, cream, garlic and star anise.
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4
Simmer for 5 to 7 minutes.
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5
Strain out the liquid through a sieve.
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6
Reserve the liquid and discard the star anise.
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7
Using a hand-held blender or food processor puree the leeks and fennel with some of the reserved liquid until smooth.
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8
Season with salt and pepper, taste adjust seasoning and strain through a fine sieve.
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9
Add the balsamic vingar to a small saucepan and place over medium heat.
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10
Bring to a simmer and reduce by half.
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11
Stir in the honey and one teaspoon of butter.
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12
Set aside.
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13
Heat the olive oil and butter in skillet over medium high heat.
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14
Dry the scallops with paper towel.
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15
You want to make sure the scallops are as dry as possible so they will brown and caramelize properly.
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16
Season the scallops a small amount of salt on each side.
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17
Place in the hot skillet and cook for 90 seconds, turning only once.
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18
Be careful not to overcook.
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19
Drizzle the honey balsamic onto a serving plate in a zig zag pattern.
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20
This is easier if you place the balsamic drizzle into a squeeze bottle.
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21
Spoon a line of the fennel, leek puree down the center of the plate.
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22
Top the puree with a row of scallops evenly spaced.
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23
Garnish with fennel fronds and serve immediately.
