Cajun Seared Scallops with Roasted Onion and Fennel Consomme

• 2 tablespoons butter
• 3 Spanish onions, medium dice
• 2 bulbs of fennel, sliced (tops reserved)
• 1 carrot, small dice
• 2 bay leaves
• 1/4 teaspoon Juniper berries
• 1/2 bunch thyme
• 32 ounces chicken broth
• Salt and pepper to taste
• 1 pound (10 to 20) count dry (diver) scallops
• 1 ounce each fine julienne of carrot, zucchini, yellow squash
• 4 ounces Cajun spice
• 4 tablespoons olive oil
• 8 asparagus tips
• 4 cloves roasted garlic

1. For the broth: In a sauce pot, melt butter.
2. Add onion and caramelize.
3. Set aside.
4. To sauce pot, add sliced fennel and sweat until very soft.
5. Next, add carrot, bay leaves, Juniper berries, thyme, caramelized onion, and broth.
6. Bring to a simmer.
7. Simmer for approximately 1 hour.
8. Strain through a cheesecloth.
9. Season with salt and pepper.
10. In a strainer, add julienned vegetables to broth.
11. Simmer for 3 minutes.
12. Reserve vegetables and broth separately.
13. For the dish: Dredge the scallops in the Cajun spice.
14. Sear in olive oil on all sides on high heat until scallops are just cooked through.
15. Place half of the scallops in a circle in the middle of a 9 inch bowls.
16. In the middle of the circle, place julienne vegetables.
17. Spoon warm broth gently over vegetables until bowl is filled by one-third.
18. Garnish with asparagus tips and roasted garlic cloves.
19. Finish garnish with fennel tops.
20. Repeat with other bowl.

butter, onions, fennel, carrot, bay leaves, juniper, thyme, chicken broth, salt, count, julienne of carrot, cajun spice, olive oil, garlic

Taken from www.foodnetwork.com/recipes/cajun-seared-scallops-with-roasted-onion-and-fennel-consomme.html (may not work)