INGREDIENTS (for 4 persons):

1 fennel bulb, with the fine green part on it
16 cleaned scallops
a few threads of saffron
liquid butter
1 bag of hollandaise sauce

additionally needed:
Dutch Oven
skillet or Dutch oven lid

Preparation method:

Trim the fine green end from the fennel bulb and reserve it. Halve the fennel bulb along the veins. Cut out the hard, pointed core and thinly slice the remaining fennel.

Place the saffron threads in a very small bowl and pour in 1 tablespoon of warm water. Let it sit for a few minutes. Light a starter with 15-20 briquettes (charcoal will also work). Place a few lit briquettes on a Dutch oven or other heatproof surface. Heat 2 tablespoons of melted butter in a small Dutch oven, making sure it doesn't brown. Add the fennel strips to the Dutch oven and add ½ cup of water and a pinch of salt. Bring to a boil, then cover and simmer over low heat for 15 minutes.

Meanwhile, prepare the hollandaise sauce according to the package directions, but replace 1/5 of the water with wine or sherry. Stir in the soaked saffron. Heat a skillet or Dutch oven lid until hot and grease it with a little melted butter. Grill the scallops briefly, 30 seconds to 1 minute per side.

Place a mound of lukewarm fennel in the center of 4 large, preheated plates. Arrange the scallops around them. Spoon small spoonfuls of sauce over the scallops and sprinkle some fine fennel fronds here and there. Serve the remaining sauce on the side.