Poached Scallops with Chervil Vinaigrette

• 1 kg (2 lbs) sea scallops

Season the fish stock with salt and pepper, add the thyme sprigs, and bring to the boil over a high heat in a deep frying pan or skillet.

Add the scallops and toss them in the stock for 2-3 minutes, or until they are just cooked. Place a strainer over a bowl and strain the stock from the scallops, leaving the scallops to cool in the strainer.

Return the stock to the frying pan o