Made Simple Recipes - Every Recipe including:

1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled & sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt & Pepper to taste
2 oz French Green Beans, blanced
- & cut into 1-1/4″ peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

1. 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
   
2. Tie fresh basil, dill, and taragon in cheesecloth.
   Save a little extra for garnish
   
3. Heat olive oil over low heat in a large saucepan
   with carrot, onion, and fennel. Stir occasionally
   until vegetables are softened but not brown.
4. Add leek, garlic and saffron and cook and stir until soft. Add
   fish broth and herb sachet.
5. Bring both to a simmer, cook for 5 minutes, then add vinegar and season totaste with salt and a little cayenne. Strain 2 cups ofbroth into a small saucepan. Reserve the remaining broth and vegetables.
   
6. Meanwhile, heat water in a small saucepan. When
   it boils, add 1 tablespoon salt and green beans.
7. When just tender, transfer then to a bowl of cold water
   with a slotted spoon.
8. Add the diced potato and cook until just tender. Drain. Prepare tomato. (Recipe may be done ahead to this point.)
   
9. To finish the dish, divide the green beans, potato
   and tomato among six soup bowls or plates.
10. 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.
11. Addscallops and their broth. Garnish with a sprinkling of
    coarsly chopped basil, dill, and tarragon.