Sautéed Scallops with Fennel Compote in Curry Sauce

Suggested wine: Chardonnay Cuvee County

Compote:
3 tbsp. butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock
3 tbsp. sugar
3 tbsp. fresh lemon juice
 
Sauce:
1 ½ cups bottled clam juice
¼ cup dry white wine
2 large mushrooms, sliced
1 large shallot, sliced
2 tbsp. dry vermouth
1 tsp. curry powder
¼ cup whipping cream
7 tbsp. butter
 
24 sea scallops
 
Make Compote: Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)
 
Make sauce: Boil first 6 ingredients in medium saucepan until liquid is reduced to ¾ cup, about 20 minutes. Add cream; boil until liquid is reduced to ¾ cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tbsp. butter, whisking just until melted. Season with salt and pepper.
 
Melt remaining 2 tbsp. butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
 
Divide fennel into 6 plates. Surround with scallops. Spoon sauce over.