Cajun Seared Scallops with Roasted Onion and Fennel Consomme

Name: Cajun Seared Scallops with Roasted Onion and Fennel Consomme
Ingredients: 2 tablespoons butter; 3 Spanish onions, medium dice; 2 bulbs of fennel, sliced (tops reserved); 1 carrot, small dice; 2 bay leaves; 1/4 teaspoon Juniper berries; 1/2 bunch thyme; 32 ounces chicken broth; Salt and pepper to taste; 1 pound (10 to 20) count dry (diver) scallops; 1 ounce each fine julienne of carrot, zucchini, yellow squash; 4 ounces Cajun spice; 4 tablespoons olive oil; 8 asparagus tips; 4 cloves roasted garlic