Begin to cook with Chef Pellegrini:

Cook mushrooms and fennel:

1. In hot pan, add butter and olive oil
2. Add1 sliced garlic
3. Add Fennel and Mushroom
4. Let simmer over medium heat

Cook scallops:

1. Stuff incision of the scallops with Pancetta
2. Add butter to hot sauté pan
3. Add a pinch of salt to butter
4. Place scallops in pan, searing all the way around each scallop
5. Add chopped fresh dill
6. Once seared, remove scallops from stove top pan and place in oven at 300 degrees Fahrenheit till it is medium rare done.

Prepare sauce:

1. Drain juices from pan that contained scallops
2. In that pan, add 3 thinly sliced garlic clove and muscles removed from scallops
3. Add olive oil, and three sprigs of fresh dill
4. Add marsala to deglaze the pan
5. Sprinkle salt in the pan
6. Add cream, mixing well and let simmer to reduce

To Serve:

1. Remove scallops from oven, slice into ¼” thick round pieces
2. On serving plate, arrange mushrooms and fennel in middle of plate
3. Lay scallop pieces over mushroom and fennel
4. Drizzle sauce over plate and entrée
5. Garnish the dish with a fresh sprig of dill and a light drizzle of Olive Oil