Prepare Citrus Beurre Blanc: In a medium saucepan, combine ½ cup of white wine, juice of 1 lemon, and 1 finely chopped shallot. Bring to a simmer, reduce by half, about 10 minutes. Lower heat and whisk in 1 cup of cold unsalted butter until emulsified. Season with salt and pepper, keep warm.

Make Crisp Fennel Slaw: Slice 1 fennel bulb and 1 apple thinly. Place in a bowl, drizzle with juice of 1 lemon and 2 tbsp olive oil. Season with salt and pepper, toss to combine. Let sit for 10 minutes.

Cook Scallops: Pat 1 lb of sea scallops dry, season with salt and pepper. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add scallops in a single layer, cook for 2 minutes each side until golden and opaque.

Assemble the Dish: Pour citrus beurre blanc onto each plate, arrange scallops on top, and garnish with fennel slaw and fresh fennel fronds.