Foam Soup from Yellow Tomatoes with Fried Scallops
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 shallot (s)
- 1 clove garlic
- 400 g tomato (s), yellow (can)
- 250 ml poultry stock
- 200 ml cream
- 1 dash vermouth, (Noilly Prat)
- 1 sprig rosemary
- 1 teaspoon sugar
- 6 scallop (s)
- olive oil
- Salt and pepper, black
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Whip the cream until stiff.
- Pluck rosemary needles and chop. Finely dice shallots and garlic.
- Heat some olive oil and fry the shallots, garlic and rosemary in it until translucent. Spread the sugar over it and let it caramelize a little. Then deglaze with Noilly Prat and then with the stock and reduce to about halfway.
- Add the tomatoes with juice and bring to the boil. Then puree the soup and strain it through a fine sieve.
- Add a little more than half of the whipped cream to the soup and season with salt, pepper and possibly sugar. Then puree again briefly and keep warm.
- Cut the scallops into a diamond shape on one side and season with pepper and a little paprika powder. Fry with the peppered side down in a hot pan with a little olive oil until a nice golden-yellow crust has formed. Then turn the mussels and take the pan off the heat so they just pull and don`t get dry.
- Finally, add the rest of the cream to the soup and stir in with a whisk.
- Place 2 mussels in the middle of well-warmed plates and carefully pour the soup around the mussels. Serve immediately!
- Spicy Parmesan chips (see DB) and fresh basil leaves are suitable as a garnish!
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