Pan-seared Nantucket Cape Scallops with Shrimp

To make the relish: Heat a medium saucepan over medium-high heat. Add 1/2 ounce olive oil and the shallots and cook until transparent. Add the tomatoes and olives and remove from heat. Toss until the ingredients are warm. Transfer to a small bowl and stir in the basil chiffonade and 1/2 ounce olive oil. Season with salt and pepper and set aside.

To prepare the seafood: Combine a teaspoon of Fines Herbes, pepper to taste, olive oil, and Thai fish sauce in a small non-aluminum bowl. Pour half of the mixture into a second small non-aluminum bowl. Pat the scallops and shrimp dry. Add the scallops to one bowl, turn to coat, and cover with plastic wrap. Put the shrimp in the second bowl, turn to coat, and cover with plastic wrap. Let the seafood marinate for 15 - 20 minutes.

To cook the seafood: Heat the peanut oil to 350 F in a deep-fat fryer or large pan. Cut half of the celery root in large dice, and the other half in thin julienne. Fry the celery dice just until browned and tender. Remove with a wire skimmer or slotted spoon and drain on paper towels. Bring the oil back to 350 F, add the julienne, and fry until lightly browned and crisp. Remove with a skimmer and drain on paper towels. Bring 3/4 cup of the chicken stock to a boil in a saucepan large enough to hold all four artichoke hearts and boil the artichokes for 4 - 5 minutes, until tender. Remove with a slotted spoon and drain, upside down, on paper towels.

Preheat the oven to 450 F. Dice the fennel bulb. Cut the artichokes into quarters and toss with the fennel dice and 1 ounce olive oil. Place in an ovenproof skillet and roast 8 - 10 minutes, until browned and tender. Remove from oven and drain in a colander, reserving the juices.

Heat a skillet over medium-high heat and add 1 ounce olive oil. Saute the scallops until opaque all the way through and lightly browned. Drain on paper towels. Put the skillet back over medium-high heat. Add 1 ounce olive oil. Saute the shrimp until opaque and lightly browned. Drain on paper towels. Put the skillet back on the heat and add the white wine, stirring to bring up all the browned bits from the bottom. Put the scallops, shrimp, artichokes, and fennel back into the pan and toss lightly. When the mixture begins to melt together, pour in the Pernod. Avert your face and light the Pernod with a long kitchen match. Shake the pan until the flames subside. Add the remaining chicken stock and cook over medium heat until the liquid is reduced by half. Add fresh thyme leaves and season with salt and pepper.

To serve: Place fennel fronds on the serving plates and stabilize a scallop shell on each. Gently stir the butter into the seafood mixture and warm. Fill the scallop shells with the seafood mixture. Garnish with relish and celery root dice and julienne.

Fines Herbes

Mix the herbs together and store in a cool dry place. Fines Herbes may be added to vegetables, meats, and sauces to add flavor.