Grilled Sea Scallops with English Peas and Orange-Patis Butter | Clean Plates

Ingredients

• 1/4 cup unsalted butter
• 1 small leek (1/2-inch dice)
• 1 small bulb fennel, (1/2-inch dice) (about 2 cups)
• 3 cups fresh English peas (from 2 1/2 to 3 pounds unshucked peas)
• 6 ounces unsliced fennel salami, diced into 1/2-inch pieces
• Kosher salt and freshly ground white or black pepper
• 2 to 3 tablespoons Orange- Pastis Butter, softened to room temperature, plus more for serving (recipe follows)
• 1 1⁄4 pounds large sea scallops (12 to 16), cleaned
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground white pepper
• 1⁄2 cup unsalted butter, softened to room temperature
• 4 teaspoons pastis liqueur (oranother anise-flavored liqueur, such as Pernod or Sambuca)
• 3⁄4 teaspoon grated orange zest (from about 1⁄2 orange)
• 3⁄4 teaspoon kosher salt
• 1⁄8 teaspoon freshly groundwhite pepper