Fennel velvet soup with scallops

Ingredients for 4 servings:

• 1 kg fennel, roughly diced, fennel greens finely chopped separately
• 60 g herb butter
• 400 ml vegetable stock
• 400 ml fish stock
• 100 ml cream
• 100 ml dry vermouth
• Salt
• Pepper, from the mill
• 4 scallops
• Flour, for dusting
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the fennel in the melted butter, add the vegetable stock, and cover and simmer for 15 minutes. Reduce the 400ml fish stock in another pot to 3 tablespoons. Puree the soup and pass it through a sieve. Add the cream, fish stock, vermouth, salt, and pepper. Season the mussels with salt and pepper, dust with flour, and fry in the tablespoon of butter for 1.5 minutes on each side. Serve the soup garnished with the scallops and sprinkled with the fennel greens.