Curry foam soup with scallops in tempura batter

Ingredients for 6 servings:

• 3 bananas
• 1 apple
• 2 shallots
• 3 garlic cloves
• 3 tbsp curry powder
• 600 ml broth
• 200 ml cream
• 100 g flour
• 100 ml mineral water
• 2 cl Pernod
• 3 pinches of turmeric
• 1 pinch of salt
• Pepper, white
• 6 scallops
• Oil, for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel the shallots and garlic cloves and finely dice. Peel and slice the apple and bananas. Sauté the shallots and garlic cubes in butter, then add the fruit pieces and sauté briefly, then sprinkle with curry powder. Mix everything well and pour in the broth. Simmer for about 10 minutes, then puree. Add the cream and season to taste. Mix the flour with the turmeric. Add the mineral water, Pernod, and salt, and mix everything into a sticky tempura batter. Pat the scallops dry, then season with salt, lemon juice, and white pepper. Coat them first in flour and then in the tempura batter. Once prepared, fry in a deep fryer at 180 degrees Celsius until golden brown. Blend the curry soup again and add the baked scallops to the soup.