Poached Scallops With Capers

• 1 12 lbs fresh scallops, washed
• 1 12 cups water
• 1 stalk celery, diced
• 1 carrot, pared sliced
• 14 teaspoon fennel seed
• 1 sprig fresh tarragon
• 12 cup dry white wine
• 3 tablespoons butter
• 1 12 tablespoons flour
• 1 12 tablespoons fresh dill
• 2 tablespoons capers
• lemon juice
• 1 pinch cayenne pepper
• salt, to taste
• black pepper, to taste

1. place scallops, water, celery, carrots, lemon juice, fennel seed, tarragon, cayenne pepper and black pepper in saute pan.
2. pour in wine and cover with sheet of waxed paper, bring to a boil over medium heat.
3. as soon as liquid starts to boil, remove pan from heat and let stand 2 minutes.
4. use slotted spoon to remove scallops, set aside in a bowl.
5. return saute pan to stove over high heat.
6. bring to a boil and cook for 3 minutes.
7. season well, then pour sauce through sieve into bowl.
8. pour half of strained liquid into saute pan over low heat.
9. mix butter with flour, incorporate into cooking liquid, stirring constantly with whisk.
10. sauce will thicken.
11. add dill and capers.
12. place scallops in sauce and warm it up a few minutes over low heat.
13. Serve over pasta.

fresh scallops, water, celery, carrot, fennel, tarragon, white wine, butter, flour, dill, capers, lemon juice, cayenne pepper, salt, black pepper

Taken from www.food.com/recipe/poached-scallops-with-capers-383362 (may not work)