Seafood

Ingredients:
* 12 scallops
* 4 cherry tomatoes
* 4 bay leaves (optional)
* 25 g (1 oz) butter, melted
* lemon wedges, to serve

Marinade:
* 150 ml (1/4 pint) white wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stalk, chopped
* 1 parsley sprig
* 1 thyme sprig
* 1 bay leaf
* 6 black peppercorns, slightly crushed
* 2-4 tablespoons oil

Ingredients:
* 175 g (6 oz) butter, softened
* 1 teaspoon lemon juice
* 4 red trout, about 250 g (8 oz) cleaned weight, heads and tails left on
* pepper
* dried fennel stalks, for cooking
* lemon wedges, to garnish

Fennel Mayonnaise:
* 3 egg yolks
* finely ground sea salt
* 300 ml (1/2 pint) olive oil, at room temperature
* 1-2 teaspoons tarragon vinegar
* 1 small bulb fresh fennel
* pepper