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1
Tie fresh basil, dill, and taragon in cheesecloth.
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2
Save a little extra for garnish.
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3
Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel.
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4
Stir occasionally until vegetables are softened but not brown.
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5
Add leek, garlic and saffron and cook and stir until soft.
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6
Add fish broth and herb sachet.
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7
Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne.
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8
Strain 2 cups of broth into a small saucepan.
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9
Reserve the remaining broth and vegetables.
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10
Meanwhile, heat water in a small saucepan.
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11
When it boils, add 1 tablespoon salt and green beans.
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12
When just tender, transfer then to a bowl of cold water with a slotted spoon.
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13
Add the diced potato and cook until just tender.
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14
Drain.
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15
Prepare tomato.
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16
(Recipe may be done ahead to this point.)
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17
To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates.
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18
Reheat the broth and vegetables.
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19
Heat broth in small pan.
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20
When it simmers add the scallops.
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21
Cook only a minute or two, then portion oout the vegetables and broth.
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22
Add scallops and their broth.
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23
Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon.
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24
Serve at once.
