I WROTE A TOUCHING INTRODUCTION TO THIS RECIPE OF BRIAN'S THAT I RECENTLY RE-DISCOVERED.
I ACCIDENTALLY PRESSED "DELETE". MY HEARTFELT STORY IS GONE TO CYBER HELL. FUCK IT. IM FUCKING TIRED.
ENJOY...GODDAMMIT...


FENNEL LEEK POTATO SOUP W/ SAFFRON & PECAN CRUSTED SCALLOP

The fennel is the special flavor in this soup.

2 T (¼ stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
4 14½-ounce cans low-salt chicken broth
2 pounds red-skinned potatoes, peeled, cut into half-inch pieces (about 4 cups)
2 pinches of saffron
8 large scallops

Toasted pecans, grind in a food processor

Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and
sauté until leeks are translucent, about 7 minutes. Add broth, saffron and potatoes
and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very
tender, about 25 minutes.

Working in batches, purée soup in blender. Return to same pot. Re-warm soup if
necessary. Season with salt and pepper.

Pat scallops dry. Dip one side of each scallop in the pecan crumbs. Heat one T of oil
in a sauté pan on high heat. Put the scallops in the pan, crusted side down, cook 2
minutes. Turn over and cook the other side until done, about 2 minutes.

Place a scallop in the center of each soup bowl. Ladle soup into bowls, around the
scallop. Garnish with reserved fennel fronds and serve.