Pan-fried scallops with kipper velouté and sea vegetables

By Anna Haugh From Saturday Kitchen  Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 200g/7oz kipper fillets, bones removed 200ml/7fl oz fish stock 200ml/7fl oz double cream 200ml/7fl oz whole milk 1 tbsp unsalted butter 4 large diver scallops, cleaned 1 tsp …