Clean fennel and cut it into pieces, dice potatoes and cook vegetables in salted water until soft. Drain and blend with beetroot and 1 tbsp extra virgin olive oil. Add salt to taste and keep warm.
Wash shelled scallops in cold, running water, drain and pat dry with a paper towel.
Heat a non-stick pan, add the clarified truffle butter and sauté scallops until golden, 1 minute per side. Salt and serve on the fennel and beetroot purée, garnish with beet sprouts and a dusting of rose pepper.