Instructions: * Note: If possible, buy "dry-pack" or "day boat" scallops, which stand up to searing much better than the ordinary scallop because they contain much less water. Dry scallops are not treated with the chemicals often used to retain scallops size and shape, so you also get a truer, more delicate scallop flavor.

Cook the celery, onion and carrot in the olive oil in a skillet over medium-high heat until transparent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and simmer 1 to 2 minutes. Stir in the tomatoes and the chicken stock. Add the saffron, orange zest, pepper flakes, salt, olives and capers. Reduce the heat to medium and continue to simmer while preparing the scallops.

Heat the vegetable oil in a large skillet over high heat (The key to a well-cooked scallop - one with a dark golden crust and a melting tender middle - is a very hot pan). If scallops are very large, slice in half horizontally so they are no more than 1 1/2 inches thick. If the scallops are very moist, pat them dry with paper towels. Add to the skillet and sear about 2 to 3 minutes on each side. Do not try to move the scallops until they release easily. The scallops should be golden brown on the outside but still tender inside.

Divide the broth among 4 large shallow soup bowls. Place 3 scallops in the middle of each bowl. Serve with a crusty French baguette.

This recipe yields 4 servings.

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