Clean and trim the fennel bulbs, reserving the leaves.

If using a mature fennel bulb, slice it thinly.

Rinse and dry the scallops, removing the small muscle on the side.

Heat a large saucepan over medium-high heat.

Add olive oil to the pan, followed by the fennel.

Season with salt and sauté until slightly translucent (about 5 minutes).

Remove the fennel to a plate and add more olive oil to the pan.

Season the scallops generously with salt on both sides.

Add scallops to the pan and cook for 1 minute per side, until lightly golden.

Add minced garlic to the pan and cook for 1 minute, stirring to prevent burning.

Return the fennel to the pan and pour in the white wine.

Season with black pepper and let the wine reduce by half (1-2 minutes).

Remove from heat, stir in parsley and lemon juice.

Adjust seasoning with salt and pepper as needed and serve immediately.