6 Dry Scallops from the Manhattan Meat Market
1 Bulb of Fennel
1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
Salt and pepper
Split the bulb of fennel in half and remove the center with a paring knife. Slice the fennel as thinly as possible. Cut away the skin of the orange and cut out the segments with a paring knife. Add to a bowl with the fennel. Add the olive oil, lemon juice and salt and pepper and toss.
Heat a large all metal or nonstick saute pan to mediu...