Easy recipe Parsnip and vanilla soup, saffron-poached quince, pan-fried scallops and tarragon crisps

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seventy-fiveg/threeoz butterabout one hundred and fiftyg/fiveoz onioneighteeng/¾oz garlicthree hundredg/elevenoz parsnipsabout one vanilla podfour hundredml/fourteenfl oz full-fat milkabout two hundredml/about sevenfl oz chicken or vegetable stock, to taste saltabout one lemonabout five hundredml/eighteenfl oz cold water about two quinceabout two hundredg/about sevenoz caster sugarabout two hundredml/about sevenfl oz water large pinch saffronsix hand-dived scallops, to taste saltabout one tbsp light olive oiltwenty-fiveg/about oneoz butterabout one lemonabout one-about two tsp ground nut½ bunch fresh tarragon, to taste salt. Parsnip and vanilla soup, saffron-poached quince, pan-fried scallops and tarragon crisps. This restaurant-style dish is a cut above your average bowl of soup and would make an impressive dinner party starter..