Recipes Kahan's Seared Sea Scallops with Fennel Broth and Orange 5.0 (4,745) Add your rating & review By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on November 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Yield: 4 Ingredients 1 tablespoon unsalted butter 1 large fennel bulb—cored and cut lengthwise into 3/4-inch-long matchsticks, feathery tops reserved 1 cup thinly sliced yellow onion 1 garlic clove, smashed 1/4 teaspoon fennel seeds 1 cup fish stock or 1/2 cup clam juice diluted with 1/2 cup water 1/2 tablespoon Pernod Salt and freshly ground pepper 1 small navel orange 1 inner celery rib, cut into 3/4-inch-long matchsticks 1/4 small red onion, cut into 3/4-inch-long matchsticks 1/2 tablespoon extra-virgin olive oil 1/2 teaspoon cider vinegar 1 tablespoon canola oil 12 large sea scallops 1/2 tablespoon snipped chives Directions Melt the butter in a large saucepan. Add all but 1/2 cup of the fennel along with the sliced onion, garlic and fennel seeds. Cook over moderately low heat, stirring, until the fennel is crisp-tender, about 20 minutes. Add the fish stock and bring to a simmer. Cover and cook over low heat until the vegetables are softened, about 20 minutes. Let cool slightly, then puree in batches in a blender. Strain the mixture through a fine sieve; discard the solids. Pour the broth into a small saucepan, add the Pernod and season with salt and pepper; keep warm. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Add the celery, red onion, olive oil, vinegar and the reserved 1/2 cup of fennel to the orange sections and toss. Season with salt and pepper. Spoon the mixture into 4 shallow soup plates and let stand for 15 minutes. In a large skillet, heat the canola oil until shimmering. Pat the scallops dry and season with salt and pepper. Cook the scallops over high heat until browned and crusty, 2 to 3 minutes. Reduce the heat to moderately high, turn the scallops and cook until browned, about 2 minutes longer. Arrange 3 scallops in the center of each soup plate and spoon a little broth over the vegetables. Garnish with the chives and feathery fennel tops and serve. Rate it Print