Scallops Rockefeller

1.For brioche crust, process ingredients in a food processor until a fine paste forms, season to taste with sea salt and set aside.

2.For fennel sauce, heat oil in a frying pan over medium heat, add fennel and shallot and stir occasionally until tender (5-7 minutes). Add stock, Pernod and lemon juice and cook until reduced by half (8-10 minutes). Process fennel mixture in a food processor until smooth, then strain through a fine sieve (discard solids), set aside. Keep warm.

3.Preheat oven to 200C. Melt butter in a small frying pan over medium heat, add parsnip and stir until golden (5-10 minutes). Keep warm.

4.Meanwhile, blanch spinach (30 seconds), then refresh and drain. Process in a food processor, with a little water, until mixture is smooth, season to taste. Warm gently in a small saucepan before serving.

5.Top scallops with a little brioche crust mixture, bake on a baking paper-lined oven tray until golden (3-5 minutes). Divide spinach purée among plates, top with scallops, scatter with parsnip, drizzle with fennel sauce and olive oil, and scatter with chervil sprigs and ground licorice, to taste.