Fry the scallions and fennel or celery in 3 tbsp of butter until just soft. Stir in the parsley and spinach and cook, stirring, until the spinach wilts. Transfer to a blender. Add the Pernod and lime juice and puree. Remove and mix with the Tabasco sauce, bread crumbs, remaining butter, salt, and pepper to taste. Spread some of this sauce over each oyster and broil under a high heat for 4 to 5 minutes, or until the topping is slightly browned.{$7e}(Original recipe for 4)
