1 tbspolive oil1small golden shallot, finely chopped1 tbspfinely diced fennel bulb 50 gm eachflat-leaf parsley, baby spinach and watercress sprigs, plus extra to serve10 dropsTabasco40 mlPernod200 gmbrioche, diced50 gmunsalted butter, dicedFinelygrated rind of 1 lemon18Tasmanian half-shell scallopsTo serve:fennel pollen (optional) Candied pancetta50 gmicing sugar18thin flat pancetta slices
For candied pancetta, preheat oven to 150C. Line a baking tray with baking paper, dust with icing sugar to cover lightly, place pancetta slices on top in a single layer and dust again with icing sugar. Cover with another piece of baking paper, then top with 2 oven trays to weight. Bake until crisp (10-12 minutes), cool on trays, then set aside.
Heat oil in a saucepan over medium heat, add shallot and fennel and sauté until tender (4-5 minutes). Set aside to cool, then process in a food processor with parsley, spinach and watercress, Tabasco and Pernod until smooth and bright green. Season to taste.
Process brioche, butter and lemon rind in a food processor to a paste and season to taste.
Increase oven to 190C. Place scallops on a baking tray and spoon on enough brioche mixture to cover, then bake until golden and crisp (4-5 minutes).
To serve, divide parsley purée among serving plates, top each with 3 scallops and then top each scallop with a piece of candied pancetta. Scatter with fennel pollen and watercress sprigs and serve.
Note Fennel pollen is available from specialist
spice shops and select delicatessens.