1 head fennel
12 large scallops
1 egg yolk
6 tablespoons (100 ml) melted butter
1 tablespoon (15 ml) olive oil
Salt and freshly ground black pepper
Trim the feathery leaves from the fennel and reserve them. Slice the rest lengthwise into thin wedges.
Finely grate the lime rind and squeeze the juice in a small bowl and whisk until pale and smooth. Gradually whisk in the melted butter and continue whisking until thivk and smooth. Finely chop the reserved fennel leaves and stir them with seasoning to taste.
In a sauté pan over medium-high heat, heat the olive oil. When hot, add the fennel and cook four to five minutes, stirring occasionally. Transfer fennel to four plates.
Add the scallops to the pan and cook for three to four minutes, turning once. Divide the scallops among the four plates and serve with the lime and fennel butter.