Method:
1 Place the fennel, water and saffron in a small saucepan over medium heat, simmer for 4 minutes, add the butter and season with salt and pepper, continue to simmer for 2 minutes or until liquid is reduced by half.
2 Using a mortar and pestle, crush the fennel seeds, tip onto a plate. Drizzle scallops with olive oil and roll in the crushed fennel seeds.
3 Process the cannellini beans, cream and garlic with a drizzle of olive oil until smooth, and season with salt and pepper.
4 Heat oil in a frying pan over a medium heat, cook the scallops for 30 seconds each side.
5 Spread puree across a serving plate, top with the fennel and scallops, spoon over remaining saffron liquid to serve.