Shell, clean and wash the scallops; dry well. Remove the roes from 4 of the scallops and put the white part to one side. Cut the rest of the scallop meat, including the roes, into small pieces and season. Place the scallop meat in a saucepan with the fish stock and garlic and poach for 2 minutes. When cooked, put it all into a food processor or blender and blend until it is smooth, then pass through a strainer.
Heat the butter in a frying pan until it sizzles, add the diced vegetables and fry gently without colouring for about 30 seconds. Add the Pernod, followed by the fish mixture and saffron and mix well. Bring to the boil and simmer for about 4 minutes; the vegetables should still be a little crisp.