Marinate 1 lb of bay scallops in the juice of 2 lemons while you begin.
6 cloves fresh garlic chopped and sauteed in
2 tblsp olive oil

Dice and add:
I giant whole leek
1 fat stalk of fennel
I parsnip
2 whole carrots
corn from one raw ear
4 stalks celery

1/2 tsp turmeric
1/2 tsp thyme
1 bay leaf
handful of fresh basil torn up, maybe 20 leaves
7 strands saffron
salt and pepper

Stir until the vegetables soften and reduce, then add:

1 giant can chopped tomatoes
1 small can double strength Campbell’s beef broth + 1 can water
handful of bay scallops for flavor
Simmer 45 minutes, then add the rest of the scallops.

It’s ready when they are done, 5-8 minutes, but I add them and cook another 30 minutes so they kinda melt into the stock.

I’ve also poached fish filets on top of the broth, for more protein and a heartier meal.