White Wine-Poached Scallop and Herb Salad

Ingredients in this Recipe

1 bay leaf
1 small fennel bulb, halved lengthwise, core removed, cut crosswise in 1/4 inch half moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped
1 to 2 celery, cut into 1/4 inch half moons (about 1 1/2 cups), plus 1/4 cup pale green leaves, very coarsely chopped
1/2 cup fresh flat leaf parsley, very coarsely chopped
1/3 cup fresh chives, cut into 3/4 inch pieces
2 1/2 cups dry white wine
2 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice, plus wedges for garnish
20 large sea scallops (about 1 pound), tough muscles removed
Coarse salt
Freshly ground pepper

See Full Recipe at Martha Stewart