John Myers
Foam Soup of Yellow Tomato with Fried Japanese Scallops
The perfect foam soup of yellow tomato with fried japanese scallops recipe with a picture and simple step-by-step instructions.
- 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
- 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!
Facebook Comments