Scallops With Fennel And Pernod Orange Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 lb large scallops (4-6 pp)
• 1 fennel bulb, sliced thin and cut crosswise in half (strips)
• 1 large clove garlic, finely minced
• juice of two navel oranges
• zest of one orange
• 1/4 cup Pernod liquor
• 1 tablespoon tarragon wine vinegar
• 1/4 cup 35% cream
• salt and freshly ground pepper

1. Preheat oven to 275 degrees.
2. In medium-sized saute skillet, over medium heat, saute fennel in 1 teaspoon of the butter until golden. Set aside in warm oven. Add 1 teaspoon butter and olive oil and saute the scallops until golden, turning to cook both sides. Remove scallops when they begin to turn opaque - do not overcook. Place them in a bowl and keep warm with the fennel in the oven.
3. Sauce:
4. In the saute pan, saute garlic in 1 teaspoon butter until soft. Add juice of oranges, Pernod, and vinegar and bring to a boil. Cook until sauce starts to thicken. Stir in orange zest. Whisk in the cream in a slow stream until incorporated. Remove scallops from oven and add the liquid from the scallops to the sauce. Continue to boil for another 2-3 minutes until sauce reaches a thick syrupy consistency. Season with salt and pepper.
5. Arrange fennel and scallops on individual warmed plates and pour sauce over each. Serve immediately.

butter, olive oil, fennel bulb, clove garlic, oranges, zest of one orange, pernod liquor, tarragon wine vinegar, cream, salt

Taken from www.epicurious.com/recipes/member/views/scallops-with-fennel-and-pernod-orange-sauce-1201538 (may not work)