8 fresh scallops on the half shell, cleaned and meat removed from shell for cooking.
1/2 red onion, very finely chopped
4 fat cloves garlic, minced
2 tbsp. fresh dill,finely chopped
4 tsp. good quality dijon mustard
2 shallots, peeled and quartered (shallots not spring or green onions)
1/2 pound fish bones and frames
6 black peppercorns
2 fresh bay leaves
1 med. carrot roughly chopped
1 stalk fresh celery, roughly chopped
1/2 tsp sea salt
6 tbsp. fresh breadcrumbs.
2 ounces butter, finely diced

STOCK:

In a heavy based saucepan place fish bones, shallots, peppercorns, bay leaves, carrot, celery, salt, 1/2 the garlic and 1/2 the dill. Add sufficient water to barely cover, bring to boil and gently simmer for 20-25 minutes. Do not cook longer or stock will begin to sour. Remove from heat, strain through fine strainer and return to the (cleaned) pan. Reduce to approx. 200ml (nearly 1 cup or 1/2 pint) and keep hot.

SCALLOPS:

Place breadcrumbs in small bowl, add butter and rub through breadcrumbs using your fingertips only. When completed it should resemble coarse sand. Set aside. In a skillet large enough to hold the scallops without them touching, place 1 tbsp olive oil and 1 tbsp butter.

Bring to medium heat then add red onion, mustard and garlic. Fry gently until onion is soft then pour in 1/2 fish stock. Allow to simmer for 2 minutes.

Poach scallops in this stock for 1 minute each side (without shells) then remove and allow to rest for 3-4 minutes. Set shells on a suitable tray (good tip - if you set the shells in a bed of rock salt they won't tip and spill the contents).

Add enough stock to come half way up each scallop, lightly cover with breadcrumbs and place under a hot grill (broiler) until golden brown. Can be served on rice or a colourful salad with a small bowl of cooking stock on the side.

Serves 4 as an entree.

Submitted by: chefdave