Scallop Soup

• 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

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.

olive oil, leeks, onion, fish stock, tomatoes, orange rind, fresh basil, saffron, bay leaf, thyme, fennel seed, parsley, parmesan cheese

Taken from www.food.com/recipe/scallop-soup-51132 (may not work)