Serves 4 Difficulty
1-3/4 pounds leeks 3/4 pounds fennel bulbs 4 Tablespoons unsalted butter, divided 3/4 teaspoon salt 2 cups heavy cream 1 pound sea scallops, sliced into 3/8" thick-medallions 1-1/2 Tablespoons lemon juice 1 teaspoon pernod or vermouth 2 Tablespoons tarragon, chopped 1/4 teaspoon white pepper 2 pinches cayenne pepper Tarragon sprigs
Cut dark green portion from leeks, leaving only white and light green part; wash well. Slice thinly and reserve.
Remove course outer layer of fennel bulb and julienne; reserve.
In a large skillet saute scallops in 1 tablespoon butter until opaque, 2-3 minutes. Remove from pan and set aside.
In same pan, saute vegetables in remaining butter until soft, about 10-15 minutes. Stir in salt and cream. Over medium-high heat, reduce sauce to half. Stir in lemon juice, a drop at a time. Stir in pernod, tarragon, pepper and cayenne.
Mix scallops back in, heat and serve. Garnish with tarragon sprigs.