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Preheat Oven to 375ºC / 190ºC
Dry the scallops with a paper towel, season with salt (the Chef uses Fleur de Sel).
Using a Non-Stick Oven Proof Frying Pan to cook the scallops and a Saucier Pan to cook the fennel and tomatoes fondue.
Add some clarified butter in both pans and when hot (360ºF / 182ºC) In the Saucier Pan, add the shallots, fennel and tomatoes and cook at medium low heat for about 5 to 7 minutes.
In the Fry Pan, add the scallops and the sauté until golden brown on one side, turn on other side and transfer to the Oven for about 5 minutes (depending on their size).
Back in the Saucier Pan, add garlic when fragrant and white wine. Reduce the wine until almost dry. Turn off the heat and add butter, lemon zest, and lemon juice.
Take the scallops out of the oven, season them with Salt and Pepper.
Garnish with fennel fronds.