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1
First remove scallops from shell, rinse under cool water and set aside.
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2
Thoroughly clean shells, scrubbing if necessary and set aside.
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3
In a medium heavy based saucepan, place fish bones and heads, peppercorns, celery, carrot, onion, dill and the cool water.
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4
Season with a couple of good pinches of salt.
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5
Bring to boil, reduce to a gentle simmer and cook for 30 min, no longer.
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6
Strain through a muslin cloth or possibly similar, return to pan and reduce by half.
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7
Just before removing from heat, add in 1/2 the sweet basil.
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8
Meanwhile, heat butter over medium heat in a heavy based frypan, and when foaming, add in spring onions and garlic with a generous grind of black pepper.
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9
As soon as the onion begins to wilt, add in remainder of basil and remove from heat.
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10
In another frypan, heat fish stock to a gentle simmer and poach scallops for 2-3 min each side.
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11
To serve, place each scallop in a half shell, spoon over onion mix and cover with warm stock.
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12
Garnish with fresh herbs and slivered red capsicum.
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13
N. B.
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14
It helps to have a bed of rice or possibly rock salt to sit shells on in order to keep them level.
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15
Cream may be added to stock before reducing if you like.
