Seared Scallops with Sautéed Fennel in Saffron Broth

Name: Seared Scallops with Sautéed Fennel in Saffron Broth
Ingredients: 3 tablespoons extra-virgin olive oil (divided); 1 peeled and chopped onion; 3 thinly sliced leeks (white and light green parts only, well washed and divided in half); 1 peeled and chopped carrot; 2 cored and thinly sliced fennel bulb (divided in half); ¼ teaspoon safron threads; ¼ teaspoon fennel pollen (can substitute ground fennel seeds); 1 pinch crushed red pepper flakes; ½ cup dry white wine; 4 cups fish stock (or clam juice); 1 bay leaf; sea salt; white pepper; 1 tablespoon unsalted butter; 1 teaspoon fresh lemon zest; 1 tablespoon vegetable oil; 4–8 jumbo “dry” sea scallops (see notes); 1 tablespoon Pernod; ½ cup fennel-orange gremolata (optional, see recipe)

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Ingredients

3 tablespoons extra-virgin olive oil (divided)
1 peeled and chopped onion
3 thinly sliced leeks (white and light green parts only, well washed and divided in half)
1 peeled and chopped carrot
2 cored and thinly sliced fennel bulb (divided in half)
¼ teaspoon safron threads
¼ teaspoon fennel pollen (can substitute ground fennel seeds)
1 pinch crushed red pepper flakes
½ cup dry white wine
4 cups fish stock (or clam juice)
1 bay leaf
sea salt
white pepper
1 tablespoon unsalted butter
1 teaspoon fresh lemon zest
1 tablespoon vegetable oil
4–8 jumbo “dry” sea scallops (see notes)
1 tablespoon Pernod
½ cup fennel-orange gremolata (optional, see recipe)