Small pig drawer

Clean fennel and cut into small pieces. Chop and shred scallop. Heat 1 tablespoon of butter in pan. Fry fennel and shallot for approx. 5 minutes. Peel the garlic and press it over it. Stir in the sage, season to taste with salt and pepper. Place meat between two layers of plastic foil on the shelf and lay flat with hammer or side of large knife. Sprinkle meat with salt and pepper. Spread half of the fennel mixture over meat. Roll up the meat and stick it on the side with cocktail sticks.

Heat the rest of butter. Meat in about 8 minutes around brown boxes. Add wine and add the rest of the fennel mixture. Heat the casserole for another 5 minutes, turn meat halfway. Tasty with potato-truffle puree.