Add olive oil and butter to your pan. Melt over medium heat.
Add shallots and fennel. Sprinkle with Salt & Pepper and saute for 2-3 minutes.
Add garlic and tomatoes, saute until fragrant and tomatoes start to break down.
Deglaze the pan with white wine. Add seafood stock, and let simmer for a minute or two. Pour in heavy cream, birds eye chillis, and your scallops.
Place a lid over the pan and watch for scallops to open. Be careful not to over cook. It will take about 3-5 minutes for your scallops to open.
Pour your scallops and the sauce into a bowl, and serve with crunchy bread, extra melted butter, and dill or fennel for garnish.