Ingredients: – Serves 2 4 large scallops with shells 100g puff pastry, cut into 4 rounds Sauce 1 shallot, finely chopped 1 garlic clove, grated 1 tbsp fennel, finely chopped 50ml Pernod 150ml fish stock 100ml double cream tarragon flat leaf parsley ½ lemon 20g butter Method: Place a non-stick pan on to a high […]