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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
2 leeks, white part only,thinly sliced |
2 -4 cloves garlic, finely chopped |
1 medium onion, thinly sliced |
4 cups fish stock or 4 cups bottled clam juice |
2 cups canned tomatoes, chopped |
1/2 cup dry vermouth (optional) |
2 tablespoons grated orange rind |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
1 pinch saffron |
1 bay leaf (laurel) |
1/2 teaspoon dried thyme |
1/2 teaspoon fennel seed |
1 lb scallops |
1/4 cup chopped fresh parsley |
freshly grated parmesan cheese |
Directions:
1. Heat the oil in a large pot over moderate heat.
2. and saute the leeks, garlic, and onion until.
3. tender but not brown, about 5 minutes.
4. Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
5. Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
6. Simmer covered for 30 minutes.
7. Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
8. Remove and discard the bouquet garni.
9. Stir in the parsley and serve immediately, garnished with grated Parmesan.
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