Scallops poached in Noilly Prat with spring onions and fennel

This light, delicious, late spring starter is perfect at the moment with spring onions and fennel at this time of year in their prime. Serve with a glass of Sancerre and plenty of crusty bread to mop up all the sauce, or serve with Jersey royals for a complete main meal.

Serves 4

Ingredients;

150ml	Noilly Prat (dry vermouth)
6	thyme sprigs
½	small carrot, cut into julienne strips
2	Spring onions, cut into julienne strips
1 12	Blub fennel, cut into julienne strips sea scallops, roe removed
1tbsp	Chopped flat-leaf parsley
Fish stock;
500g	White fish bones, cut into large pieces
1	onion, carrot and celery stalk,  chopped
2	thyme sprigs
1 750ml	fresh bay leaf cold water
Hollandaise;
1 60ml	egg yolk water
125g	clarified butter
1tsp	lemon juice, or to taste

Method;

	For fish stock, combine all ingredients in a large saucepan, bring to the boil over medium-high heat, reduce heat to a simmer and simmer for 20-30 minutes. Remove the stock from the heat and allow to settle for 5mins. Gently strain through a fine sieve,  transfer 250ml to a clean saucepan and simmer over medium-high heat until reduced to 50ml. the remaining stock can be frozen for another use.
	Meanwhile, for hollandaise, whisk yolk and water in a heatproof bowl over a saucepan of simmering water until mixture holds a ribbon. Add warm clarified butter in a thin stream, whisking continuously until sauce is emulsified, whisk in lemon juice and season to taste with salt. Cover closely with a round of baking paper and set aside in a warm place until required.
	Combine fish stock, Noilly Prat and thyme in a large, deep-sided frying pan, season to taste and bring to a rolling boil over medium-high heat. Add carrot, spring onion and fennel, return to the boil. Add scallops, return to a light simmer, remove thyme sprigs, simmer for 1-2mins or until scallops are just cooked through. Remove from the heat and add 150ml hollandaise and parsley, season to taste and stir to combine. Divide among shallow bowls and serve hot.