Grilled Sea Scallops with English Peas and Orange-Patis Butter

Name: Grilled Sea Scallops with English Peas and Orange-Patis Butter
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

cleanplates.com

This recipe is from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton et al.

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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