Scallop Soup

[carnation037]

Scallop Soup

2 tbsp. Olive oil
2 thinly sliced leeks, white part only
2 - 4 finely chopped garlic cloves
1 thinly sliced medium onion
4 c. bottled clam juice or fish stock
2 c. chopped canned tomatoes
1/2 c. dry vermouth, optional
2 tbsp. grated orange rind
2 tsp. dried basil or 2 tbsp. freshly chopped
pinch of saffron
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. fennel seeds
1 lb. scallops
1 tbsp. dried parsley or 1/4 c. freshly chopped
freshly grated Parmesan cheese

Heat the oil in a large pot over a moderate heat.
Saute the leeks, garlic, and onion until tender but not brown, about 5 minutes.
Add the clam juice, tomatoes, vermouth, orange rind, basil, and saffron.
Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth and
dangle into pot's contents.
Simmer covered for 30 minutes.
Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
Remove and discard the cheesecloth with seasonings.
Stir in the parsley.
Serve immediately, garnished with grated Parmesan.
Makes 4 to 6 servings.