Prepare the scallops by removing from the shell (if necessary) and then removing the coral.
Season the scallops with Maldon sea salt and cook in a hot non-stick pan with sunflower oil. Cook for 2 minutes on one side until golden brown and then turn over to finish cooking. Add a squeeze of lemon juice before serving.
Cut the fennel in half, remove the tough core and slice finely on a mandolin. Wilt the fennel by lightly seasoning with sea 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.
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. Place in a bowl and season with sea salt to draw out the juices.
Leave this for 30 minutes at room temperature.
Finely chop the chives.
To finish the sauce warm the olive oil in a saucepan and pour over the tomatoes. Add the brown shrimps and the chives and mix carefully. Check the seasoning and add a squeeze of lemon juice.
Place a bed of wilted fennel in the middle of the plate, place the scallops on top and dress the plate with the sauce.
«When buying scallops, try and source hand dived scallops that are still alive and in their shells.»