Fennel, courgette and pea soup

Ingredients

• 3 teaspoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1/2 teaspoon fennel seeds
• 500 grams fennel bulb, trimmed, chopped
• 6 cups salt-reduced vegetable stock
• 1/2 cup rolled oats
• 2 cups frozen peas, thawed
• 3 courgettes, finely diced
• 8 scallops, cleaned
• crème fraîche and micro herbs, to serve