Heat olive oil in a small skillet over medium-low heat. Add garlic and cook, stirring, for 2 min. Stir in Coastal California Fennel Pollen Rub and cook for about 1 min. Add wine and simmer over medium-low to low heat until reduced by half. Stir in lemon juice. Remove from heat. Add butter cubes and swirl in pan until incorporated.
Serve as a dipping sauce for grilled shrimp and scallops or steamed crab legs and lobster.