Cider-Green Olive Brine Soup

I have not been able to get olives off the mind.  Today I went through the bar refrigerator looking for martini olives.  We use big fat green olives in a lemon and vinegar brine.  Perfect.  I had been wanting to do a play off an oyster pan roast with bay scallops and now I had a begining. I made a broth with the olive brine and apple cider enriched with butter.  I diced a few green olives and added them to the broth.  I set the broth over a low heat and then added the scallops to poach gently.  When the scallops were cooked, the flavors were married.  A simple pan roast with minimal heat, tons of flavor and just a few ingredients.  I added some fresh oregano and espelette pepper to round out the soup.