West Cape scallops

Ingredients

• 2 tbsp butter
• 6 quartered cherry tomatoes
• 150ml / 5fl oz double cream
• 60ml / 2fl oz dry white wine
• 1 tsp lightly dry-roasted Cape Culinary fennel seeds
• 2 tbsp fish stock
• 1 crushed garlic clove
• 2 tsp lemon juice
• About 10 thinly sliced mushrooms
• 1 tbsp olive oil
• ½ tsp Cape Culinary saffron
• 1lb Scallops
• Cape Culinary Foods rock salt and black pearl peppercorns to taste
• 3 finely chopped shallots
• 1lb spinach leaves
• 1 bottle Cape Culinary Chilli & Lemon Seasoning

Preparation

• Cover saffron with hot water for 10 minutes, then mix with wine.
• Boil the spinach in a large pot of water for 5 minutes.
• Drain and coarsely chop.   Put to one side.
• Take a large frying pan, melt the butter and sauté the mushrooms
  and tomatoes until softened, about 5 minutes.
• Put the mushrooms & tomatoes in a bowl to one side, leaving the
  buttery juices.
• Add the scallops, fennel seeds and chilli & Lemon seasoning.
• Cook until scallops are opaque, about 3 minutes.
• Transfer the scallop mixture and any liquid to a bowl and set aside.
• Heat the olive oil & sauté the shallots until softened (About 5 minutes.)
• Add the garlic for another minute then pour in the wine and saffron
  mixture.
• Crank up the heat and boil until the wine is reduced by half.
• Reduce the heat to medium, stir in the cream and fish stock and get
  back to a simmer.
• Add the chopped spinach and the mushroom & tomato mix, simmer
  for a minute.
• Now add the scallop mixture, give 2 minutes more.
• Stir in the lemon juice & serve. 
• Dust more Chilli & Lemon Seasoning over each serving.

Serve with garlic breadi