scallops with summery peach and fennel saladq

Directions:

1. Cut and save some fennel fronds for garnish. Trim and discard the stalks. Using a mandoline or sharp knife, shave the fennel into very thin slices.
2. In a large mixing bowl, combine mustard, lemon juice, oil, and pepper. Add the fennel and toss until incorporated. (At this point, you can refrigerate the salad until you’re ready to eat.) Fold in the peaches and salt. Taste and adjust the seasoning as needed.
3. Pat dry the scallops. Set them on a plate and generously season with kosher salt.
4. Heat a large cast-iron skillet over high heat. Once hot, reduce to medium-high, then add a tablespoon of oil and swirl to coat. As soon as the oil is hot (shimmery and pulling toward the edges of the pan), add half of the scallops, keeping a couple inches between each to avoid crowding. Cook for 1 minute, then add half of the butter, using a knife or tongs to drag it between the scallops. Cook for another 2 minutes until a golden crust forms, then use tongs to flip the scallops. Tip the pan toward you and use a spoon to repeatedly baste the scallops in the hot fat for about 30 seconds. The scallops are ready when they’re bouncy when pressed with the back of a spoon. Transfer them to a plate.
5. Repeat the above step with the remaining scallops, oil, and butter.
6. Divide the peach and fennel salad between two plates and nestle the scallops on top. Season with more flaky salt and black pepper, and scatter a few fennel fronds on top.