For the Fennel and Peach Salad
In a large bowl, marinate the fennel, peach, lemon oil, and sherry vinegar for 30 minutes. (Do not add salt at this moment.) Refrigerate.

For the Vinaigrette
Add all the ingredients into a mixing bowl; whisk thoroughly until the vinaigrette is emulsified. Reserve at room temperature.

When it’s time to assemble the salad (after the scallops are cooked), remove the fennel and peach mixture from the refrigerator. Finish the fennel and peaches by adding salt and pepper, to taste, along with the mint. Add 2 tablespoons of the vinaigrette and mix well. 

For the Pistachio-Crusted Scallops
Preheat the oven to 450 degrees F.

Mix egg whites with a drop of warm water in a small bowl. Dip each scallop (one by one) in the egg mixture and roll them in the chopped pistachios. Make sure each side of the scallops is covered by pistachios. Place pistachio crusted scallops on a plate; refrigerate until the oven has reached 450 degrees F.

In a large nonstick sauté pan, add the butter and vegetable oil over medium heat. When the butter is bubbling, gently place the pistachio-crusted scallops in the pan; cook for 3 minutes on the same side. Remove from heat; carefully place the scallops on a nonstick sheet pan; salt each scallop and place them in the hot oven for 4 minutes. Remove from oven.

To Plate
On each plate, center a portion of the fennel and peach salad. Place scallops atop the salad. Drizzle one tablespoon of the vinaigrette over the scallop. Arrange the remaining vinaigrette around salad.