Dice the soup greens, peel the onions and sprinkle with the cloves. Then reduce by half with the wine, stock, bay leaf, juniper and peppercorns. Sauté shallots in butter, add diced fennel and potatoes. Steam everything until soft. Rub the saran threads with salt and let them steep in hot water, finely chop the tarragon. Strain the broth. Finely puree the fennel and potato mixture and pass through a sieve. Add to the broth with the saffron mixture and cream. Season to taste with pepper and pernod. Sear the scallops on both sides. Decorate with samphire