For the broth, combine fish stock with elderberry juice. You can use store bought products or make your own. For the fish stock, cover fish bones in cold water and bringt it to a simmer. Skim, if needed. Add white wine, onion, bay leaf, salt and black pepper. Cook for another 30 minutes and then strain through a sieve. For the elderberry juice, bring one part elderberries and three parts water to the boil. Simmer for an hour, mash the berries and strain everything through a fine sieve. Add honey (or another sweetener) to your liking.
Score the surface of the scallops carefully. Fry them in some butter seasoned with garlic and thyme. Taste with fleur de sel.
Serve the scallops with steamed heirloom carrots (I used purple, yellow and orange Parisian ones) and beans (I used yellow wax beans, green runner beans and speckled bush beans) in the elderberry broth. Decorate with fresh thyme.