Scallops on Fennel Puree with Honey Balsamic Drizzle

• 2 teaspoons butter
• 1/2 pound fennel bulb chopped
• 1 each leeks well washed, chopped
• 1/2 cup milk
• 13 cup light cream (half&half)
• 2 cloves garlic peeled
• 1 each star anise
• 13 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon butter
• 1 tablespoon olive oil
• 1 pound sea scallops 12 scallops in total
• 2 teaspoons butter
• 1 x fennel fronds for garnish

1. Heat one tablespoon of butter in a skillet over medium heat.
2. Add the fennel and leeks and saute until translucent and soft.
3. Add the milk, cream, garlic and star anise.
4. Simmer for 5 to 7 minutes.
5. Strain out the liquid through a sieve.
6. Reserve the liquid and discard the star anise.
7. Using a hand-held blender or food processor puree the leeks and fennel with some of the reserved liquid until smooth.
8. Season with salt and pepper, taste adjust seasoning and strain through a fine sieve.
9. Add the balsamic vingar to a small saucepan and place over medium heat.
10. Bring to a simmer and reduce by half.
11. Stir in the honey and one teaspoon of butter.
12. Set aside.
13. Heat the olive oil and butter in skillet over medium high heat.
14. Dry the scallops with paper towel.
15. You want to make sure the scallops are as dry as possible so they will brown and caramelize properly.
16. Season the scallops a small amount of salt on each side.
17. Place in the hot skillet and cook for 90 seconds, turning only once.
18. Be careful not to overcook.
19. Drizzle the honey balsamic onto a serving plate in a zig zag pattern.
20. This is easier if you place the balsamic drizzle into a squeeze bottle.
21. Spoon a line of the fennel, leek puree down the center of the plate.
22. Top the puree with a row of scallops evenly spaced.
23. Garnish with fennel fronds and serve immediately.

butter, leeks, milk, light cream, garlic, star anise, balsamic vinegar, honey, butter, olive oil, butter

Taken from recipeland.com/recipe/v/scallops-on-fennel-puree-honey--50774 (may not work)