Scallops With Summery Peach & Fennel Salad

Ingredients

• 1 medium fennel bulb, untrimmed and with fronds still attached
• 2 tablespoon whole-grain mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper
• 2 peaches, pitted and cut into wedges
• 1 pinch flaky salt
• 6 to 10 diver scallops
• Kosher salt
• 2 tablespoon extra-virgin olive oil, divided
• 2 teaspoon salted butter, divided