Kahan's Seared Sea Scallops With Fennel Broth And Orange

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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

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