Grilled Sea Scallops With English Peas and Orange-Pastis Butter | Oregonian Recipes

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 4 teaspoons pastis liqueur (or another 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 ground white pepper
• 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
• 1-1/4 pounds large sea scallops (12 to 16), cleaned
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground white pepper