Recipe - Queen Scallops In A Mustard And White Wine Sauce

Filo pastry pan x 2
225 g Queen scallops
4 tablespoon White wine
1 teaspoon Dijon mustard
One half teaspoon Fennel
Salt and pepper
Lemon juice
1 Shallot; finely chopped
One half teaspoon Chopped parsley
75 ml Double cream
60 g Butter
Butter for greasing
1 tablespoon 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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