Pan-Seared Scallops with Fennel Puree

This recipe came from Martha Stewart. If you have the time, the fennel really makes this scallop dish sing.

• 6 large sea scallops
• coarse salt
• sunflower or other neutral oil
• 2 medium fennel bulbs, trimmed & chopped into 1-inch pieces
• 3 coups whole milk (or, enough to just cover the fennel)
• 2 tbsp butter
• ground black pepper

For the scallops: follow the recipe for "Perfectly Seared Scallops" in my seafood section.

For the puree:

1. In a small pot, combine chopped fennel & milk & bring to just under a boil over high heat, then immediately reduce to a simmer.
2. Cover & cook until fennel is completely tender (it should not offer any resistance when pierced waith the tip of a knife) but not falling apart, 20-25 minutes.
3. Drain in a sieve, reserving liquid.
4. Cimbine fennel and 1/4 cup reserved liquid ina blender & blend on high speed until smooth, about 4 minutes. Add more liquid a teaspoon at a time as necessary to keep the blending running smoothly.
5. Transfer to a fine sieve set over a large bowl or measuring cup and press with a rubber spatula to extract as much puree as possible. Make sure you do this step well or you will have runny puree and it doesn't work as well.
6. Discard remaining solids & rinse sieve thoroughly. Return puree to the sieve and set ovaer a bowl to drain for 1.5 hours longer. Yes, 1.5 hours longer. Again, I skipped this step and paid for it.
7. Transfer to a saucepan and cook over medium heat until warmed through. Stir in butter.
8. Spoon 1 tbsp puree onto each plate and top with a scallop slice. Garnish with fennel fronds and serve.