Summary

Ingredients

• 4 shallot (s)
• 3 tablespoon olive oil
• 0.8 liters poultry stock
• 220 g jam (sea buckthorn apple jelly) or
• 110 g jam (apple jelly) and
• 110 g jam (sea buckthorn jam)
• 200 g cream
• 200 g crème fraîche
• possibly cream, whipped
• 1 teaspoon pepper, green, pickled, from the glass
• salt
• sugar
• 0.25 ¼ lemon (s), add the juice
• 4 scallop (s), fresh, loosened
• 4 stalks lemongrass
• 1 piece (s) butter

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Instructions

1. Peel and dice the shallots, sweat in 2 tablespoons of olive oil and then deglaze with the poultry stock. Dissolve the sea buckthorn apple jelly or the jam and apple jelly in the poultry and onion stock, bring to the boil and reduce a little. Refine with cream and crème fraîche.
2. Add the whole green pepper and bring to the boil again. Season to taste with salt, sugar and lemon juice. If you like, you can fold in some whipped cream.
3. Carefully place the scallops horizontally on each of a lemongrass stalk. Let the remaining olive oil and a small piece of butter get hot in a pan, fry the skewered mussels on all sides until translucent and add them to the soup.