MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Luxe Bay-Scallop Stew
 Categories: Soups, Stews, Seafood
      Yield: 6 Servings
 
    1/4 c  Olive oil
           - (extra virgin preferred)
      1 lg Carrot *
      1 md Onion
      1    Fennel bulb *  **
      1 lg 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 preferred);
           - more to taste
           Salt & pepper; to taste
      2 oz French green beans;
           - blanched & cut 1-1/4"
      1 md Potato (new or red) *
      1 cm Tomato -- seeded *
    3/4 lb Bay scallops
 
  * 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.
  
  Tie fresh basil, dill, and taragon in cheesecloth. Save a little
  extra for garnish
  
  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.
  
  Meanwhile, heat water in a small saucepan. When it boils, add 1 tb
  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.
  
  To finish the dish, divide the green beans, potato, and tomato
  among 6 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 out the vegetables and broth. Add
  scallops and their broth. Garnish with a sprinkling of coarsly
  chopped basil, dill, and tarragon. Serve at once.

  Recipe by chef Nick Laakkonen, The Luxe, NY

  Recipe FROM: Chicago Tribune magazine, Mar 21, 1993
  
  Posted by: Bud Cloyd
 
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