Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil (extra virgin)
   1      large         carrot*
   1      medium        onion
   1                    fennel bulb * **
   1      large         leek -- white part only*
  60      milliliters   garlic -- peeled and sliced
                        -- thin
     1/8  teaspoon      saffron threads
   4      cups          fish broth ***
   1      tablespoon    fresh basil
   1      tablespoon    dill
   1      tablespoon    tarragon
   3      tablespoons   wine vinegar -- (champagne,
                        -- preferred)
                        salt and pepper to taste
   2      ounces        French green beans -- blanced
                        and cut into 1-1/4" pieces
   1      medium        potato -- (new or red)*
   1      small         tomato -- seeded *
     3/4  pound         bay scallops

Preparation:

* 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 tarragon 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 out the vegetables and broth. Add scallops and their broth. Garnish with a sprinkling of coarsely 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