Ingredients (serves 6):
– 12 scallops
– 6 carrots
– 6 spring onions
– 1 celery stalk
– a small bunch of coriander
– 1 garlic clove
– 10g fresh ginger, minced and grated
– 1 dose saffron
– 10cl white wine
– 50g butter
– 2 tablespoons olive oil
– salt and freshly ground pepper
Recipe:
– Slice and thinly slice celery. Peel carrots and onions. Heat the olive oil in a sauté pan and add the vegetables. Cook, covered, for 10 minutes, add white wine and reduce by half.
– Add 75cl water, peeled and crushed garlic, spices, salt and pepper. Bake for 15 minutes. Add the scallops, halved lengthwise. Bring to the boil, then drain scallops and vegetables. Reserve the stock.
– Over low heat, whisk the butter into the stock. Emulsify in a blender.
– Divide the scallops among 6 soup plates. Add broth and garnish with coriander. Serve immediately.
