Foam Soup from Yellow Tomatoes with Scallops and Homemade Bread

First, the garlic and shallots are peeled and cut. In which shape and size is rather unimportant, as the soup is mashed and strained anyway. Then fry both in hot olive oil until the onions are translucent and then add the tomatoes. Deglaze everything with brandy and after a short time (as soon as the alcohol smell has dissipated) pour in the vegetable stock. You can now season with salt, pepper and a little sugar.

After the soup has boiled once, let it cool down a little and then puree it well. Then pass through a fine sieve to ensure that neither small pieces of tomato skin nor larger pieces of shallots or garlic remain. Now whip the cream until stiff and put in the refrigerator.

Then continue with the bread. First preheat the oven to 220 degrees top / bottom heat. In the following, you put the two types of flour with the buttermilk in a mixing bowl and make the dough (with a food processor or your hands). Then the dried tomatoes are finely diced. I recommend those preserved in oil from the jar, because the oil makes the dough even smoother. Then work the grated Parmesan and the spices into the dough and then shape it into the desired shape. Since the dough contains neither yeast nor baking powder, the shape does not change during baking, so you can form a high flat cake. Then bake it on a baking sheet lined with baking paper for about 30 minutes.

Now only the scallops have to be prepared. To do this, cut them into a diamond shape on one side. Season well with paprika powder on the incised side. In the meantime, heat some olive oil in a pan and heat the soup again. As soon as the oil is hot, place the scallops in the pan with the worked side down. Sear for 3-4 minutes. This creates a nice crust with the paprika powder.

In the meantime, you can add the cream to the soup and then puree it again and season to taste. Turn the scallops once and fry them briefly on the other side. Now you can prepare: first place two scallops per serving in the soup plate and then top up with the soup. Then add 1-2 slices of the bread. I like to add a teaspoon of crème fraîche to the soup and then add a basil leaf as a garnish. By the time you have finished serving, the scallops in the hot soup are still nicely cooked, so that they can then hopefully be eaten perfectly.