MMMMM-----------------------RED WINE SAUCE---------------------------- 3 Chopped shallots 1 Clove garlic 2 Star anise 1/2 Orange; zest of 1 Sprig thyme 125 ml Red wine; (4fl oz) 125 ml Fish stock; (4fl oz) 70 ml Veal stock; (2 1/2fl oz) 1 Pinches saltMMMMM------------------------BUTTER SAUCE----------------------------- 2 Shallots finely chopped 1 tb Butter 2 tb White wine vinegar 4 tb White wine A drop of whipping cream 225 g Unsalted butter; (8oz) Lemon juice Salt and cayenne pepper Score the skin off the seabass and cook in a hot pan, skin side down. Brown off the potatoes in a little oil and butter, three per portion, with garlic and thyme. Sear the scallops on one side in a hot pan, three slices per portion. Cook the tomato petals under the salamander, place on top of the potatoes. Cook the spinach and place in the centre of the plate. Put the seabass on top of the spinach, place the potatoes around the edge with the tomatoes on top. Put three piles of the savoury vegetables around and place the scallops on top. Pour on the red wine sauce and fine cordon of thick butter sauce and place the deep fried basil on top of the tomato petals. Red wine sauce Brown off the shallots and garlic in a thick bottomed pan with a splash of oil. Add the star anise and orange zest and stir for one minute. Add thyme and red wine, then reduce by half. Add the fish stock and reduce by one third. Add the veal stock and reduce to the required consistency. Taste for seasoning adding a pinch of sugar if necessary. Butter sauce Sweat the shallots with the tablespoon of butter. Add vinegar and wine and reduce down until a fifth remains. Add a drop of cream and whisk in the cold butter. Saeson with salt and pepper, cayenne pepper and lemon juice.