3 cups assorted vegetables (fragrant fennel, sweet carrots, summer squash and sugar snaps) sliced very thin, tossed in extra virgin olive oil to coat
1/4 cup chiffonade of basil
8 large scallops
1 lime, cut into quarters
Optional 4 small hot chilies cut into rings
Directions: Bring chicken stock up to boil and crush saffron into it. Let steep on low temperature until soup is ready to serve. Sear scallops and reserve. Heat a frying pan to almost smoking temperature then throw in all veggies and toss around until browned on edges but still crisp. Pile equal amounts of veggies into bowls. Ladle broth over and top with scallops and chiffonade of basil. Serve garnished with lime and hot chilies.
