1. Heat a non-reactive sauce pan to moderate
temperature and sauté onion (or shallot), leek, carrot,
fennel and garlic in the olive oil until translucent.
2. Add the saffron, dry chili flakes, fennel seed and the
white wine and reduce the wine by ½ over medium
3. Add the chopped tomato and stock, bring to a simmer.
Add the salt, pepper and bay leaf. Reduce the heat and
let the broth simmer slowly for 30 minutes.
4. Correct the seasoning then strain the broth, hold warm
and finally bring back to a simmer for service.
5. Finish the broth with Pernod and vegetable brunoise or
pearls and a few threads of reserved saffron.
1. Pat the scallops dry on paper towel then slice cross-wise
into ¼” thick medallions. Place in a non-reactive dish.
2. In a bowl whisk together the rest of the ingredients and
pour over the scallops until they are covered.
3. Cover with plastic wrap and place in refrigerator for at
least two hours (four optimum).
4. Sprinkle chervil over just before serving.
1. Place all vegetables in a mixing bowl, toss with lemon
juice and olive oil. Season to taste.
2. Reserve. Add frisee greens and pea tendrils just before
1. Heat the broth.
2. Place the fennel salad in the center of a warm soup
3. Drain scallops and place the scallops over the fennel
4. Drizzle a spoonful of the sabayon over the scallops.
Garnish with a chervil sprig.
5. Serve immediately and pour the hot broth into the soup
plate surrounding the scallop presentation. Enjoy.