- 1 cup fish stock or bottled clam juice
- 1 cup dry white wine
- 4 teaspoons yellow mustard seeds
- 1/2 teaspoon (scant) saffron threads
- 1/2 cup whipping cream
- 2 tablespoons Dijon mustard
- 4 large eggs
- 1/2 cup all purpose flour
- 1 1/2 cups very finely chopped fennel bulb
- 1/2 cup milk
- 1/4 cup chopped fresh chives or green onion tops
- 3 tablespoons minced shallot
- 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried, crumbled
- 1 teaspoon chopped fennel seeds
- Olive oil
- 20 large sea scallops, quartered
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried, crumbled
- Fresh tarragon sprigs (optional)
- Boil fish stock, dry white wine, mustard seeds and saffron threads in heavy small saucepan until reduced to 1/2 cup, about 20 minutes. Whisk cream and mustard. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk eggs and flour in large bowl to blend. Stir in chopped fennel bulb, milk, chives, shallot, 2 teaspoons chopped tarragon and fennel seeds. Season generously with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand 1 hour at room temperature before using.)
- Preheat oven to 250°F. Pour thin film of oil into heavy large skillet and heat over medium heat. Working in batches, drop batter by scant 1/4 cups into skillet and cook until golden, about 2 minutes per side. Transfer to cookie sheet. Keep warm in oven.
- Add scallops to same skillet. Season with salt and pepper and sauté until cooked through, about 1 minute. Remove from heat. Bring sauce to simmer in heavy small saucepan; whisk in butter and 1 tablespoon chopped tarragon. Season to taste with salt and pepper.
- Spoon some sauce onto each plate. Top with pancake, then scallops. Drizzle more sauce over. Garnish with tarragon sprigs if desired and serve.