Recipe: Scallops with fennel puree

1/ Remove the first layer of fennel if it is not clean or wilted, rinse under water, cut the white and green parts into thin slices.
2/ Put the olive oil in a large skillet, add the fennel and cook over low heat for 15 minutes, do not cover and stir from time to time, add 1/2 teaspoon of 5-spice mix, mix well and when cooked, set aside on a warm plate covering with foil.
3/ Brown the scallops for 4 minutes over medium heat on both sides, sprinkle with the remaining spices while stirring, turn off heat and keep warm.
4/ On a white plate make rounds of coarse salt, take empty shells, put fennel puree and arrange the scallops on top, sprinkle with red pepper and dill if you have any, personally I had both, do not throw away the coarse salt, enjoy hot.
for the presentation it is better to have real scallop shells