Herb and Sesame Scallops with Orange and Fennel Salad

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3 tablespoons finely chopped fresh parsley leaves

2 tablespoons finely chopped fresh thyme, 6 sprigs

6 tablespoons toasted sesame seeds

1 tablespoon lemon zest

1 head fennel, thinly sliced, plus fronds

12 sea scallops, pat dry, check to make sure the foot has been removed

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

Orange and Fennel Salad:

1 navel orange, supremed

1/2 lemon, zested and juice

Salt and freshly ground black pepper

Extra-virgin olive oil