Fennel and ...

I'm often absolutely amazed at what results when I just start cooking with whatever food is on hand. Every time is a fascinating adventure, and now and again, I get fantastic results.

Tonight the challenge was what to do with fennel. I don't cook it that often at all, and the two fronds I had needed to be eaten. Here's what happened:

Gingered scallops with a fennel spinach medley

5-7 scallops per person
1 T powdered ginger
1 T paprika
salt and pepper
2 fennel fronds
3 cups spinach, chopped
1 medium onion
3 garlic scapes, chopped
1/4 cup orange juice
3 slices bacon

Cook the bacon until crisp. Remove, crumble and set aside. Pour all but 1 T of fat into a cup and reserve. Saute onions and garlic scapes until tender. Add fennel. Saute about five minutes until softened and browning. Add orange juice. Add spinach. Turn heat to low and cover stir occasionally until spinach is soft.

Remove from pan and set aside. Combine ginger, paprika, salt and pepper to taste. Pour 1-2 T bacon fat back into pan. Dip each side of scallop into spice mixture and place into very hot pan. Sear on each side about one minute until brown.

Serve with fennel medley and bacon on top and a side of rice.