Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.