Scallops with tangerines, fennel & pistachios

Fennel bulbs, thinly sliced	2 small
Tangerines, peeled, segmented, pith & skin discarded	2
Tangerine juice	6 tablespoons
Oil, extra-virgin olive	¼ cup + ½ cup
Salt
Pepper, freshly ground
Sea scallops, fresh	10
Fennel seeds, ground	1 teaspoon
Butter, unsalted	2 tablespoons
Capers in brine, drained, patted dry	2 tablespoons
Olives, green, sliced	¼ cup
Pistachios, roasted, unsalted, coarsely chopped	¼ cup

1. In a large bowl, soak the fennel in iced water. 
2. In a medium bowl, whisk together the juice and ¼ cup oil; season with salt and pepper. 
3. Drain the fennel, and blog dry; add to the dressing, and toss to coat. 
4. Mound the salad on plates. 
5. Season the scallops with salt and pepper; rub with ground fennel seed. 
6. In a large skillet, heat ½ cup oil until shimmering over high heat. 
7. Add the scallops and cook until browned on the bottom, about 3 minutes. 
8. Add the butter and capers to the skillet, and then turn the scallops over and cook until white through out, about 2 minutes. 
9. Set the scallops on the fennel salad. 
10. With a slotted spoon, strain out the capers and scatter over the salad with the tangerine segments, olives and pistachios. 

Recipe adapted from Food&Wine.com.