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