Ingredients

• 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)

Instructions

1. 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.)
2. For Pancakes: 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.
3. 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.)
4. 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.
5. 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.
6. Spoon some sauce onto each plate. Top with pancake, then scallops. Drizzle more sauce over. Garnish with tarragon sprigs if desired and serve.