White Wine Poached Scallop and Herb Salad

Ingredients

• 2 1/2 cups dry white wine
• Coarse salt
• 1 bay leaf
• 1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale-green leaves, very coarsely chopped
• 1 small fennel bulb, halved lengthwise, core removed, cut crosswise in 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped
• 20 large sea scallops (about 1 pound), tough muscles removed
• 2 tablespoons fresh lemon juice, plus wedges for garnish
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Freshly ground pepper
• 1/2 cup fresh flat-leaf parsley, very coarsely chopped
• 1/3 cup fresh chives, cut into 3/4-inch pieces

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