Seared Scallops with Sautéed Fennel in Saffron Broth - SippitySup

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)