*  Exported from  MasterCook  *
                           LUXE BAY-SCALLOP STEW
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
   [  * 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
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