Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        filo pastry pan x 2
  225            grams  queen scallops
  4        tablespoons  white wine
  1           teaspoon  dijon mustard
     1/2      teaspoon  fennel
                        salt and pepper
                        lemon juice
  1                     shallot -- finely chopped
     1/2      teaspoon  chopped parsley
  75       milliliters  double cream
  60             grams  butter
                        butter for greasing
  1         tablespoon  brandy

Preparation:

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.

Nutritional Information:

258 Calories (kcal); 24g Total Fat; (96% calories from fat); 1g Protein; 1g Carbohydrate; 66mg Cholesterol; 282mg Sodium