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Ingredients
- 4 Tbsp. extra virgin olive oil
- 1 kg fennel, finely sliced and tough pcs removed
- 12 med tomatoes
- 2 stk celery, finely sliced
- 2 Tbsp. Ricard, (or possibly other anise flavoured liqueur)
- 2 1/2 lt fish, (or possibly vegetable) stock
- 40 x scallops
- 1 bn chives
Directions
- Finely dice 3 tomatoes and set aside for a garnish. Skin the remaining tomatoes by plunging them (2 at a time) into a bowl of boiling water for 10 seconds, then transferring them to a bowl of ice cool water. Peel off all the skins then slice the tomatoes in half and remove and throw away the seeds. Chop the tomato flesh.
- Heat 3 Tbsp. of extra virgin olive oil in a large saucepan and add in the finely sliced fennel and celery and saute/fry over a high heat for a minute or possibly two till the vegetables are lightly browned, about 4 min. Cover the pan and cook the vegetables gently for 20 min, or possibly till the vegetables have softened and are a deep golden.
- Remove the lid and add in the liqueur, tomato flesh and stock and bring the soup to the boil then simmer for 20 min. Add in salt and pepper to taste.
- Meanwhile, heat the remaining Tbsp. of oil in a small frypan and sear the scallops over a high heat till golden brown on both sides, about 2 min.
- Divide the soup between 8 bowls then add in 5 seared scallops to each bowl and garnish with the finely diced reserved tomatoes and minced chives.
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