To make the scallops, heat the butter in a large frying pan and fry the mushrooms for 10 minutes or until browned. Add the fennel, onion, celery and leek and continue to cook until softened. Add the fish stock. Taste, season with salt and pepper and simmer for 2–3 minutes.
Season the scallops, then cook them in a hot pan until coloured. Drop them into the hot stock. Turn the heat off immediately and allow the scallops to poach in the hot liquid.
To make the parsley pesto, blitz all of the ingredients in a food processor or blender, adding enough oil to make a loose paste.
Stir the parsley pesto into the vegetable scallop mixture and serve immediately.
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