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Recipe: Queen Scallops in a Mustard And White Wine Sauce

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Yield: 2 servings

Filo pastry pan x 2
225 g Queen scallops 

      4 tb White wine
      1 ts Dijon mustard
    1/2 ts Fennel
           Salt and pepper
           Lemon juice
      1    Shallot; finely chopped
    1/2 ts Chopped parsley
     75 ml Double cream
     60 g  Butter
           Butter for greasing
      1 tb Brandy

Heat a small non stick pan and melt the butter. Add the shallot and sweat off without colouring. Add the scallops, setting flame in brandy with lemon juice.

Add white wine and mustard. Add cream and fennel. Reduce. Scatter with parsley. Scoop into filo pastry pan and serve immediately.

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