1 Trim and rinse fennel. Cut off leaves and set aside. Cut fennel into 1 cm (approximately 1/2-inch) cubes.
2 Peel, rinse and dice potatoes. Peel shallots and chop finely.
3 Heat 1 tablespoon olive oil in a pot and cook shallots until translucent. Add potatoes and fennel and sauté briefly.
4 Add chicken stock, saffron and bay leaf to pot. Bring to a boil and simmer, covered, over medium heat for 25-30 minutes.
5 Remove bay leaf. Puree soup with an immersion blender until very fine. Use a ladle to strain soup through a fine sieve into a second pot.
6 Add soy creamer to soup and bring to a boil. Season with salt and pepper.
7 Season scallops with salt and pepper. Heat remaining oil in a non-stick skillet and cook for 45 seconds on each side.
8 Deglaze skillet with anise-flavored liqueur and remove from heat. Chop fennel leaves. Add scallops to soup and serve garnished with fennel leaves.