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Foam Soup of Yellow Tomato with Fried Japanese Scallops

5 from 8 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 102 kcal

Ingredients
 

  • 3,33 Pc. Shallots
  • 1,67 Pc. Garlic cloves
  • 667 g Cocktail tomato yellow
  • 417 ml Poultry stock
  • 333 ml Cream
  • 1,67 shot Vermouth
  • 1,67 Pc. Rosemary sprigs
  • 1,67 tsp Sugar
  • 10 Pc. Japanese scallops
  • Olive oil
  • Salt
  • Black pepper
  • Paprika powder

Instructions
 

  • Whip the cream until stiff. Pluck rosemary needles and chop. Finely dice shallots and garlic.
  • Heat a little 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 Japanese 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!

Nutrition

Serving: 100gCalories: 102kcalCarbohydrates: 3.4gProtein: 2.5gFat: 8.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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