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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