Sea Scallops with Puy Lentils and Fennel Cream

Name: Sea Scallops with Puy Lentils and Fennel Cream
Ingredients: For the Lentils; 3/4 cup Lentils du Puy, or French green lentils; 1 carrot, cut in small dice; 1/2 bulb of fennel, cut in small dice (completely dice a full bulb of fennel, 1/2 will be used here for the lentils, the other half will be used for the fennel cream)?; 1 shallot, finely minced?; 1 clove of garlic, finely minced?; 1/4 pound of slab bacon, cut into lardons?; 1 bay leaf; 1-2 teaspoons dijon mustard (to taste); 2 tablespoons butter; 3 cups water; kosher salt and fresh black pepper to taste; 12 Large Sea Scallops (technically these aren't part of the lentils recipe, but I wanted to make sure they got onto the ingredient list, this recipe calls for 3 large per person, use more or less as desired; For the Fennel Cream; 1/2 bulb of fennel, cut in small dice; 1 tablespoon shallot, chopped; 1 clove garlic, chopped; 1/8 teaspoon crushed fennel seed; 1/4 cup dry white wine; 1/2 cup chicken stock; 1 cup heavy cream; Kosher salt and freshly ground white pepper to taste; reserved fennel fronds for garnish; zest of 1 lemon, micro-planed