Scallops With Yogurt And Fennel

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2 tablespoons extra-virgin olive oil

2 fennel bulbs, each cut into 8 wedges through the core

Salt and freshly ground pepper

1 large shallot, minced

1 garlic clove, minced

1 thyme sprig

Pinch of saffron threads

1/2 cup vegetable stock

1 tablespoon vegetable oil

16 medium sea scallops

1/4 cup plain whole-milk yogurt, seasoned with salt

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