Scallops Le Havre Recipe

• 16 scallops on half shell
• 8 spring onions (scallions) finely sliced
• 3 fat cloves fresh garlic, finely minced
• 2 ounce. real butter
• 1/4 c. minced sweet basil
• 1 pound fish bones and heads
• 8 black peppercorns
• 2 stalks celery, roughly minced
• 1 sm. carrot roughly minced
• 1 sm. red onion, peeled and cut into quarters
• 3 good sprigs dill
• 1 1/2 pints water
• salt and pepper to taste

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

shell, onions, garlic, butter, sweet basil, fish, stalks celery, carrot, red onion, dill, water, salt

Taken from cookeatshare.com/recipes/scallops-le-havre-51980 (may not work)