Seared Scallops with Wine Butter and Roasted New Potatoes, Fennel, and Green Beans

First the veg--take little potatoes (I used red skins, but any small ones will be fine) and cut them into quarters. Then slice some fennel (I used half a bulb to about a dozen little tatoes, but you can use more or less to taste) and toss them with olive oil, salt, and pepper. Put them in a 425 degree oven.
In the meantime, pick the stem end off the green beans. They get thrown in later, after the potatoes have started to brown. Roast until tender and fragrant (especially the fennel).
The pour the olive oil off the pan and add some white wine. Let it reduce until it is bubbling all over and is about half of what you started with. Add some butter and swirl until it incorporates and is bubbling in every area of the pan. Once it is, pour over the seared scallops. Add some chopped fennel for color.
Then plate the potato-fennel-green bean roast.
(Thanks to Mary McHugh for this combination about a thousand Thanksgivings ago!)