3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice
1 cup Boggy Meadow Farm's Baby Swiss cheese
1½ cups bottled clam juice
¼ cup dry white wine
2 kiwis, peeled and chopped
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
¼ cup whipping cream
7 tablespoons butter
24 sea scallops
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. This can be made 1 day ahead; chill.
Boil first 7 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 tablespoons butter, whisking just until melted. Season with salt and pepper.
Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Melt and place sprig of fresh thyme in pan. Dry scallops and season scallops with salt and white pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
Rewarm fennel. Divide among 8 plates. Surround with scallops, dust scallops with Baby Swiss cheese. Spoon sauce around scallops.
Serves 8 as an appetizer.