Prune and dice the tomatoes; dice the fennel and cook for 4 min. In boiling salted water, place the mixture with the olive oil in a saucepan and heat for 2 min. Over low heat, stirring, add the white wine and lemon zest and allow to evaporate; pour in 700ml hot water little by little and allow to evaporate (approx. 15 min.).
Stir in the butter, half the tomatoes and fennel, and the grated Parmesan. Roast the Scallops in a very hot frying pan with a drizzle of olive oil for approx. 1-2 min. on each side. Season. Arrange the risotto in the bowls and top with the Scallops; mix the spinach shoots, remaining tomatoes and fennel in a bowl and arrange over the risotto.
* Ingredients available in our delikatessens