Fine Fennel Soup

Trim and rinse fennel. Cut off leaves and set aside. Cut fennel into 1 cm (approximately 1/2-inch) cubes.

Peel, rinse and dice potatoes. Peel shallots and chop finely.

Heat 1 tablespoon olive oil in a pot and cook shallots until translucent. Add potatoes and fennel and sauté briefly.

Add chicken stock, saffron and bay leaf to pot. Bring to a boil and simmer, covered, over medium heat for 25-30 minutes.

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.

Add soy creamer to soup and bring to a boil. Season with salt and pepper.

Season scallops with salt and pepper. Heat remaining oil in a non-stick skillet and cook for 45 seconds on each side.