Seared Scallops on a Shaved Fennel and Green Olive Salad with Blood Orange Beurre Blanc – St. Supéry

Ingredients

• 1 lb Dry-Packed Sea Scallops, patted very dry on paper towels
• Salt and Black Pepper
• 2 Tbl Grapeseed Oil, divided
• 1 Fennel bulb, cored and very thinly sliced on a mandoline or vegetable peeler
• 8 ea Castelvetrano Olives, sliced
• 2 Tbl Red Onion, thinly sliced
• 2 Tbl Italian Parsley leaves
• ½ tsp Fennel seed
• ½ tsp Blood Orange zest
• 1 Blood Orange, juiced, and divided
• ¼ C St. Supéry Sauvignon Blanc
• 1 tsp Shallot, minced
• 4 oz Unsalted Butter, cubed into small pieces