Coquilles Saint-Jacques à la Crème with Braised Fennel and Lentils

Rinse lentils thoroughly, then place in a medium saucepan with water and a bay leaf; bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes until tender but not mushy, checking for a slight bite.

Remove the side muscle from each scallop, pat extremely dry with multiple paper towels by pressing firmly, then season both sides with salt and white pepper.

Trim fennel bulbs, remove tough outer layers, and cut into thin wedges; mince garlic; heat olive oil in a large skillet over medium heat to prepare for braising.

Add fennel wedges and garlic to the skillet, sauté for 3 minutes until lightly golden, then pour in vegetable broth, cover, and simmer at 160°C for 10 minutes until tender when pierced with a fork.

Heat butter and olive oil in a large skillet over high heat until nearly smoking; place scallops flat-side down, ensuring they don’t touch, and sear without moving for 2 minutes until a deep golden crust forms; flip and cook 1 minute more, then transfer to a warm plate.

Reduce skillet heat to medium, add finely minced shallots, and cook for 2 minutes until softened; deglaze with white wine, scraping up browned bits, and reduce by two-thirds over 2 minutes; add cream and simmer for 3 minutes until the sauce coats the back of a spoon.

Drain cooked lentils, discard bay leaf, and add to the skillet with braised fennel; stir gently to combine, add lemon zest, and season with salt; cook uncovered for 2 minutes over low heat to meld flavors.

Remove skillet from heat, stir in chopped tarragon, lemon juice, and any accumulated juices from the scallop plate; adjust seasoning with salt and white pepper to taste.