Prepare the scallops by removing the coral.
Prepare the sauce vierge: Remove the skins from the cherry tomatoes by immersing in boiling water for 10 seconds and then placing them straight into iced water. Remove the skins with your fingers and the cut the tomatoes in half. Season with salt to draw out the juices. Finely dice the shallots and the garlic and mix with the tomatoes. Leave this for one hour at room temperature. To finish the sauce add shredded basil and add the olive oil. Check the seasoning.
Prepare the fennel: Cut in half, remove the tough core and slice finely on a mandolin. Wilt the fennel by lightly seasoning with salt. Place in a colander and allow the water to drain off. Pick and chop the parsley. Dress the fennel with olive oil, parsley and lemon juice.
Season the scallops with fine salt and cook in a hot non-stick pan with sunflower oil. Cook for 2 minutes on one side and then turn over to finish cooking.
To serve: Place a bed of wilted fennel in the middle of the plate, place the scallops on top and dress the plate with the sauce vierge.
«When cooking scallops, make sure the frying pan and oil are very hot and do not overcrowd the pan. This will ensure that the scallops caramelise properly.»