BBC Food - Recipes - Parsnip and vanilla soup, saffron-poached quince, pan-fried scallops and tarrag

Ingredients

• 75g/3oz butter
• 150g/5oz onion , finely chopped
• 18g/¾oz garlic (2-3 large cloves), finely chopped
• 300g/11oz parsnips (peeled weight), finely chopped
• 1 vanilla pod , roughly chopped
• 400ml/14fl oz full-fat milk
• 200ml/7fl oz chicken or vegetable stock
• salt , to taste
• 1 lemon
• 500ml/18fl oz cold water
• 2 quince
• 200g/7oz caster sugar
• 200ml/7fl oz water
• large pinch saffron strands
• 6 hand-dived scallops , cleaned, roe discarded
• 1 tbsp light olive oil
• 25g/1oz butter
• 1-2 tsp ground nut oil
• ½ bunch fresh tarragon