Fennel Poached Scallops

Ingredients

• 45 lbs FAS Sea Scallops, 20-30 count
• 2 heads Cauliflower
• 4 cups Cream
• 1 cup Butter
• 30 Fennel seeds
• 2 Fennel Bulb
• 4 leeks washed and sliced into rings
• Sea Salt as required
• Pepper as required
• 1 bunch Chives, snipped
• 4 cups White wine
• 1/3 cup Pernod liquor (pastis)
• 5 bay leaves

Directions

1. Cook cauliflower until very tender in salted water with fennel seeds.
2. Drain water and add cream to the pot. Simmer 2 minutes and then puree until smooth. Reserve.
3. In a large heavy bottom pot, melt butter with leeks, fennel, bay leaves and fennel seeds until aromatic and tender but not colored. Add wine and Pernod and bring to a boil. Add scallops and reduce heat to low.
4. Cover and gently cook for a few minutes until scallops are just barely cooked. Remove scallops to a colander to drip. Catch drippings in another vessel and add back to the juices remaining in the pan.
5. Stir in cauliflower puree. Pour puree in the bottom of a chafing dish and add scallops. Sprinkle with chives and/or parsley.
6. 200 people buffet style