Pat the scallops dry with a paper towel and sprinkle the salt over the scallops. Dredge the scallops in the flour, but try to get as light a coat as possible and set to the side on a dry paper towel.
In a medium cast iron or sauté pan, heat the butter and olive oil on medium for 1-2 minutes or until the butter and olive oil simmer but don't smoke.
Add the scallops to the pan one at a time clockwise into the pan then 2 in the middle and cook for 3 minutes on side one then flip all of them in the same order they were added to the pan and cook for another 1-2 minutes (until opaque but still a little squishy when poked).
Remove scallops to a plate to rest, then keeping the heat on medium add the diced shallot and saute for 2-3 minutes.
Add the white wine and scrape the bottom of the pan for any stuck on brown bits to come up and cook for 3 minutes; then add the half and half and fennel and cook for another 5 minutes until it reduces by half.
Plate the scallops and add the sauce to the top and garnish with the remaining fennel and a lemon wedge.