Ingredients: [‘olive oil’, ‘leeks’, ‘garlic’, ‘onion’, ‘fish stock’, ‘canned tomatoes’, ‘dry vermouth’, ‘orange rind’, ‘fresh basil’, ‘saffron’, ‘bay leaf’, ‘dried thyme’, ‘fennel seed’, ‘scallops’, ‘fresh parsley’, ‘parmesan cheese’]
Quantity of 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”,”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”]
Number of Servings: 4
Steps: [‘Heat the oil in a large pot over moderate heat.’, ‘and saute the leeks, garlic, and onion until.’, ‘tender but not brown, about 5 minutes.’, ‘Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.’, ‘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.’, ‘Simmer covered for 30 minutes.’, ‘Add the scallops and simmer until they turn opaque, 3 to 4 minutes.’, ‘Remove and discard the bouquet garni.’, ‘Stir in the parsley and serve immediately, garnished with grated Parmesan.’]