INGREDIENTS

INSTRUCTIONS

[  * peeled and cut into medium dice] [ ** stalks and outer layer
removed, then cut into medium dice] [*** may substitute 2 cups clam
juice plus 2 cups water]  I.  Tie fresh basil, dill, and taragon in
cheesecloth. Save a little  extra for garnish  II. Heat olive oil over
low heat in a large saucepan with carrot,  onion, and fennel.  Stir
occasionally until vegetables are softened  but not brown. Add leek,
garlic and saffron and cook and stir until  soft. Add fish broth and
herb sachet.  Bring both to a simmer, cook  for 5 minutes, then add
vinegar and season to taste with salt and a  little cayenne. Strain 2
cups of broth into a small saucepan. Reserve  the remaining broth and
vegetables.  III.Meanwhile, heat water in a small saucepan.  When it
boils, add 1  tablespoon salt and green beans.  When just tender,
transfer then to  a bowl of cold water with a slotted spoon. Add the
diced potato and  cook until just tender.  Drain.  Prepare tomato.
(Recipe may be done  ahead to this point.)  IV. To finish the dish,
divide the green beans, potato and tomato  among six soup bowls or
plates.  Reheat the broth and vegetables.  Heat broth in small pan.
When it simmers add the scallops. Cook only  a minute or two, then
portion oout the vegetables and broth.  Add  scallops and their broth.
Garnish with a sprinkling of coarsly  chopped basil, dill, and
tarragon. Serve at once. ~from the Luxe (24  E. 21st St., NY,NY), chef
Nick Laakkonen Chicago Tribune Magazine,  Mar. 21, 1993  posted by Bud
Cloyd  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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