Heat olive oil in a frying pan and brown the eggplant slice with the herbs and a little salt. 5 minutes on one side and 4 on the other. Place on a plate.
Immediately brown the scallops in the same pan (so don't wash it!), about 40 seconds on each side.
Place on eggplant slice, pepper, salt lightly, garnish with fennel beard, and serve immediately!