Preheat the oven to 200°C.
Simmer fennel slices in stock, orange juice, water, and thyme for five minutes until tender, then drain and dry.
Caramelise the sugar in two blini pans, then stir in 20g of butter and add the fennel.
Place pastry circles over the fennel and tuck in the edges.
Bake the tarts for 10-12 minutes until the pastry is golden.
Blend three scallop corals with 55ml of water until smooth.
Simmer shallots, coral purée, and Sauternes wine until reduced by half.
Whisk in 150g of chilled butter gradually and season.
Sear the scallops in foaming butter for 1-2 minutes per side.
Invert tarts onto plates, top with scallops and sauce, then garnish with fennel fronds.