Small handful dried porcini mushrooms
3 cups chicken stock
1/4 cup EVOO, plus more
3 to 4 cloves garlic, finely chopped
2 to 3 ribs celery, thinly sliced on an angle
2 fresh bay leaves
1 carrot, peeled and finely chopped or cut into thin small matchsticks
1 bulb fennel, quartered, cored and very thinly sliced
1 large or 2 medium onions, thinly sliced
Herb bundle of sage, thyme and parsley
Herb bundle of sage, thyme and parsley
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
1 cup dry white wine
Two 14-ounce cans diced tomatoes or stewed tomatoes
1/4 cup shelled pistachios
6 tablespoons butter
1 cup panko breadcrumbs
Seafood seasoning, such as Rachael Ray's seafood seasoning grinder or Old Bay
1 1/2 to 2 pounds halibut (6 to 8 portions)
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
Vermouth, for deglazing
1/4 cup finely chopped fresh parsley
1 lemon, juiced
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