Wash the fennel bulbs. Clean the scallops and pat them dry. Place three scallops on to each skewer.
Cut the fennel into 1cm thick slices and then place in a large frying pan. Season with salt and piment d'Espelette, add the orange juice and the honey followed by two tablespoons of olive oil. Add the water, cover with a lid and cook gently for 20 minutes. Remove the lid and reduce the liquid until it is a syrup.
Heat another frying pan and add a drizzle of olive oil. Add the scallops to the pan and cook for 1 minute on each side. Season with fleur de sel and piment d'Espelette.
Serve the scallop skewers on a bed of braised fennel and finish with the orange and honey drizzle.
«Try adding a few fennel seeds to the braised fennel.»