Whisk dressing ingredients together.
Cut apple, fennel and cucumber into very fine julienne.
In a bowl, combine julienne with lime and orange juice, salt and pepper.
In a hot non-stick pan, heat butter and oil. When butter is foamy, add scallops and brown both sides, seasoning with salt and pepper. Take care not to overcook scallops.
In Asian appetizer spoons, put some apple, fennel and cucumber salad. Add a warm scallop and drizzle with dressing.
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