2 celery sticks, diced
1 small hot green chilli, chopped
½ fennel bulb, cored and finely chopped
2 garlic cloves, chopped
1 leek, diced
1 onion, diced
4 oyster mushrooms, sliced
1 bunch fresh flatleaf parsley, chopped
3 anchovy fillets, roughly chopped
salt and freshly ground black pepper
50–100ml/2–3½fl oz olive oil
25ml/1fl oz red wine vinegar
300ml/10fl oz fish stock
25g/1oz salted butter
8 scallops, shells and corals removed