Yellow tomato foam soup with fried scallops

Ingredients for 3 servings:

• 2 shallots
• 1 garlic clove(s)
• 400 g tomatoes, yellow (can)
• 250 ml chicken stock
• 200 ml cream
• 1 shot of vermouth (Noilly Prat)
• 1 sprig(s) rosemary
• 1 tsp sugar
• 6 scallops
• olive oil
• Salt and pepper, black
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fine, light starter – perfect for a 3-course meal

Whip the cream until stiff. Pick and chop the rosemary needles. Finely dice the shallots and garlic. Heat a little olive oil and fry the shallots, garlic, and rosemary until translucent. Sprinkle the sugar over the soup and let it caramelize slightly. Deglaze with Noilly Prat and then the stock, reducing by about half. Add the tomatoes and their juices and bring to a boil. Purée the soup and pass it through a fine sieve. Add a little more than half of the whipped cream to the soup and season with salt, pepper, and sugar, if desired. Purée briefly again and keep warm. Score the scallops in a diamond shape on one side and season with pepper and a little paprika. Fry pepper-side down in a hot pan with a little olive oil until a nice golden crust has formed. Turn the scallops over and remove the pan from the heat so they only simmer and don’t dry out. Finally, add the remaining cream to the soup and stir with a whisk. Place two mussels in the center of each warmed plate and carefully pour the soup around the mussels. Serve immediately! Garnish with spicy Parmesan chips (see DB) and fresh basil leaves.