Top and tail the fennel. Using a small knife, remove the core from the base of each fennel. Add the lemon juice and star anise to the water with a pinch of salt and bring to the boil. Add the fennel, cover and simmer over a medium heat for 15–20 minutes until just tender.
Pour off half of the cooking liquor and boil it to reduce to about
Slice the fennel
To cook the scallops, heat a frying-pan with a few drops of olive oil and a knob of butter. It is very important to cook scallops in a hot pan. This will colour and seal them quickly. If the pan is only warm, the scallops will begin to poach in their own juices, creating a different texture and taste. Once coloured and seasoned on both sides, the scallops are ready; this should only take 2–3 minutes depending on size.
To serve the dish, lay the fennel slices on the centre of a warmed serving plate and sit the scallops on top. Mix the salad leaves with a little vinaigrette and sit them in the centre of the scallops. Add the chives to the sauce and spoon around the plate.