(*) Roasted scallops with fennel and spinach pesto sauce.
Rinse fennel, cut greens into small pieces and keep. Shorten stems to 3 cm, chop root tips 1 cm thick, remove stalks in wedge shape. Carefully separate bulb layers from each other, select twice as many preferably on the spot, nice inner segments, as portions to be prepared. Blanch fennel in salted water for 5 minutes, lift out, rinse in salted water, drain, dry.
Reduce fish stock to 3/4. Cut shallots into rings, sauté in 1/7 of olive oil until translucent. Add wine and stock. Open with Parmesan for 15 minutes, set aside.
Rinse basil and spinach, spin dry. Grind with pine nuts and 3/7 of the butter in a moulinette. Cover and set aside to cool.
Chop muscle and roe from mussels. Keep the roe. Season mussels with juice of one lemon, pepper, sea salt and turn to other side in flour.
In a frying pan, heat remaining butter. Roast fennel for 3 min at low temperature until golden brown all over. Season vigorously with salt and season with pepper. Remove, drain, keep warm.
Heat 5/7 of the olive oil until very hot. Sauté mussels 1 min per side. Reduce temperature, continue searing for 6 min. Sauté the roe for the last 1/2 min. Remove roe and mussels, shape on paper towels and keep warm.
Bring the shallot-parmesan stock to the boil, remove from the heat and simmer for 10 sec. with a hand blender.
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