For the pears

Peel and slice the pears with the aid of a Mandolin to get 12 long slices and 12 3cm discs. With the same 3cm cutter remove any seeds and core from the long slices. Bring to the boil the wine and sugar and then add the pear slices, bring back to the boil and depending on the ripeness of the pears cook for a minute or two. If left for up to 24 hours the pears will take on a lovely burgundy colour.

For the sauce

In a pan cook together the chopped shallot and vermouth, when almost dry add the fish stock reduce again and then add double cream and bring to the boil leave to simmer gently until the sauce is of a good consistency. Pass through a fine sieve and reserve, to add an extra richness one of the scallop corals can be dropped into the warm sauce blended and then re-passed. Finish the sauce with the drops of vanilla extract and season with a pinch of salt.

For the lime cream

Grate and juice the ½ lime and add it to the cream cheese.

Serving

Dress three slices of pear onto each plate and in the centre of each pear put a touch of the lime cream. Sear the scallops in a smoking hot pan, the scallop lightly hot to the touch will be cooked. Place a scallop in the centre of each pear and then add a little of the pear puree to each plate and lightly sauce the dish. Top each of the scallops with a circle of the poached pear, and garnish with a little salad and herbs.