Seared Scallops with Fennel Celery Leaf White Bean Vinaigrette

Ingredients

• White Bean Vinaigrette
• 1 15 ounces can of cannellini beans, drained and rinsed
• 1 clove of garlic, smashed and peeled
• 8 ounces chicken stock
• 1-2 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon vinegar based hot sauce, such as tabasco
• Fennel/Celery Leaf/Parsley Salad and Scallops
• 1 large bulb of fennel, halved and some fronds picked
• 1 bunch of celery
• 1 tablespoon sambuca or another anise flavored liqueur
• 2 tablespoons extra virgin olive oil, divided
• 1/4 bunch of flat leaf parsley
• juice of 1/2 a lemon
• 8 U8 to U12 scallops
• salt and pepper
• 2 tablespoons unsalted butter
• 2 tablespoons grapeseed or canola oil

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