Method

1. 1 Begin prepping your scallops. Always remove the though side abductor muscle. Pat them dry with kitchen paper, Season each scallop with a small pinch of salt.
2. 2 With a mandoline or a sharp knife, slice the fennel and red onion very thinly.
3. 3 Juice 1 of the orange and with a knife extract the fleshy segments from the second one, (making sure you carefully remove all the bitter white inner sinews)
4. 4 In a frying pan with little olive oil, sauté the sliced fennel for a minute to soften it. Allow to cool before mixing it in a salad bowl with onions, sliced tomatoes, rocket leaves, capers and orange bits.
5. 5 Make the salad dressing with a few spoonfull of olive oil, orange juice, honey. Toss over the salad and mix together before sharing it between the dinner plates
6. 6 Dry up the scallops a second time with kitchen paper. Removing any excess moisture is the secret to makes the scallop caramelize.
7. 7 Preheat your frying pan on high heat. Add a small glug of olive oil, pan fry the scallops on 1 side until nicely coloured ( 2 minutes ) reduce the heat & flip the scallops on the other side and cook for another minute.
8. 8 Add scallops to the salad, season with salt and pepper. Garnish with mint leaves or chopped fennel fronds and serve.