In a saucepan, mix white wine, citrus juice, and chopped shallots. Bring to a gentle simmer over medium heat, and let it reduce by half—this should take about 5 minutes.

Gradually add cold, cubed unsalted butter to the saucepan, whisking continuously until the sauce is emulsified and creamy. This can take about 3-4 minutes. Once ready, strain the sauce through a fine mesh, season to taste, and keep warm.

In a bowl, toss together sliced fennel, apple, olive oil, and fresh lemon juice. Season with salt and pepper, and let it sit for 10 minutes for flavors to meld together while you focus on the scallops.

Rinse the scallops under cold water and pat them dry with paper towels. Season well with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering, then add the scallops. Cook for 2 minutes on each side until they turn a beautiful golden brown.

Spoon a generous amount of the citrus beurre blanc onto each plate, gently place the seared scallops on top, and finish with a mound of fennel slaw. Garnish with fresh fennel fronds for an added touch of elegance.