Ingredients

• 2 ¹/₂ pounds large sea scallops
  
• 2 tablespoons extra-virgin olive oil
  
• 1 small white onion, peeled and chopped
  
• 1 small fennel bulb, cored and chopped
  
• 1 celery stalk, chopped
  
• Kosher salt and freshly ground black pepper
  
• ¹/₃ cup dry white wine
  
• 2 cups chicken stock
  
• 1 sprig fresh tarragon, 1 sprig fresh thyme, and 1 fresh bay leaf tied in cheesecloth
  
• 3 tablespoons unsalted butter
  
• 2 tablespoons peanut oil
  
• 2 sprigs fresh thyme