For the salad, place the fennel, chilli, shallot, olive oil and lemon juice into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
For the potatoes and scallops, heat the oil in a pan and sauté the potatoes until golden-brown and tender.
Slice the scallops in half across the middle and cook for one minute on each side.
To serve, place the salad into the centre of a plate and arrange the scallops around the edge.
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