Pan‑fried Scallops in Herb Soup

Ingredients

• 400 g sorrel (stemless)
• 100 g chives
• 50 g butter
• 3 cloves garlic
• 1 onion
• 50 g flour
• 100 ml heavy cream
• 0.5 lemon (juice)
• 600 ml Vegetable Broth
• Salt
• Pepper
• 12 scallops
• 20 g butter
• 20 g chive blossoms

Instructions

1. 1.

   Rinse the sorrel and chives, drain and roughly chop. Peel garlic and onion, dice finely. Sauté both in melted butter for 2 minutes. Add flour and cook for about 1 minute, then deglaze with broth and simmer for ~15 minutes over medium heat. Stir in herbs and cream, simmer another 5–10 minutes, seasoning with salt, pepper, and lemon juice.

2. 2.

   Meanwhile rinse scallops under cold water, pat dry and sear in a pan with melted butter, 1–2 minutes per side. Finish with a pinch of salt.

3. 3.

   Plate the finished soup, place scallops on top, and garnish with chive blossoms.