First remove scallops from shell, rinse under cool water and set aside.
Thoroughly clean shells, scrubbing if necessary and set aside.
In a medium heavy based saucepan, place fish bones and heads, peppercorns, celery, carrot, onion, dill and the cool water.
Season with a couple of good pinches of salt.
Bring to boil, reduce to a gentle simmer and cook for 30 min, no longer.
Strain through a muslin cloth or possibly similar, return to pan and reduce by half.
Just before removing from heat, add in 1/2 the sweet basil.
Meanwhile, heat butter over medium heat in a heavy based frypan, and when foaming, add in spring onions and garlic with a generous grind of black pepper.
As soon as the onion begins to wilt, add in remainder of basil and remove from heat.
In another frypan, heat fish stock to a gentle simmer and poach scallops for 2-3 min each side.
To serve, place each scallop in a half shell, spoon over onion mix and cover with warm stock.
Garnish with fresh herbs and slivered red capsicum.
N. B.
It helps to have a bed of rice or possibly rock salt to sit shells on in order to keep them level.
Cream may be added to stock before reducing if you like.