Caputo’s Sicilian Sea Scallops

16 sea scallops, cleaned and rinsed
all-purpose flour for dredging
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1 clove garlic, thinly sliced
2 shallots, minced
1/2 bulb fennel, thinly sliced, bulb only, save fronds for garnish
1/4 cup Sambuca
1 1/2 T orange zest, fresh
fresh squeezed juice of 1 orange
1/2 cup light fish stock, OR 1/4 cup dry white wine and 1.4 cup water
1 T unsalted butter chopped into pieces
1/2 orange, pith removed, sectioned and each section cut in half
2 T fresh chives, chopped

Combine the flour with the salt and pepper. Dredge the scallops in the mixture, shaking off excess flour. In a large skillet, heat the olive oil over medium high heat. Add the scallops and cook, turning once until they are golden all over. Remove and set aside. Wipe out the pan with a paper towel and return to heat. Add the garlic, shallots and fennel and cook over medium heat for about 2 minutes. Remove the pand from the heat and add the Sambuca, return to the heat and add the orange zest, juice and stock. Simmer until slightly thickened, about 3 minutes. Whisk in the butter, orange pieces, chives and scallops heat through, turn onto a platter, garnish with some of the fennel fronds and serve immediately.

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