Salt and dust scallops with flour.

Heat oil in saute pan.

Saute scallops until golden brown.

Drain oil and add sherry, chicken stock, garlic, and shallots.

Simmer until liquid reduces by half.

Add cream and bring to a boil.

Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

Dry the scallops with a paper towel. Season with salt and pepper. Dust with flour. 

Melt butter in a large sauté pan until slightly brown.

Add scallops and saute until evenly coated.

Cook to desired doneness being careful not to overcook (should be slightly opaque in the center). Set them aside. 

In another pan sauté the onion until clear.

Add the wine, chicken broth and fennel, simmer until liquid is almost gone.

Add cream, bring to a vigorous boil.

Lowe heat & simmer until it starts to thicken.

Add the scallops (only long enough to heat through).

Simmer for a minute or two.