Heat the butter in a pan, briefly sauté the onion, add the potatoes, cook briefly. Pour in the Noilly Prat and reduce almost completely.
Pour in the stock and cream, bring to the boil. Reduce the heat, add the saffron, simmer for approx. 25 mins., season. Blend the soup until frothy. Garnish with dill.
Heat the clarified butter in a non-stick frying pan. Reduce the heat, season the scallops, fry for approx. 2 mins. on each side, serve with the soup.