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🍲 Pan-seared scallops in herb soup

409 kcal · 30 min · 4 servings

Ingredients

• 400 g sorrel (without stems)
• 100 g chives
• 50 g butter
• 3 cloves garlic
• 1 onion
• 50 g flour
• 100 ml whipping 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 under cold water.
2. 2. Pat the herbs dry with a kitchen towel and chop them roughly.
3. 3. Peel the garlic cloves and the onions.
4. 4. Cut the garlic and onions into very small cubes.
5. 5. Melt butter in a pot.
6. 6. Add the onion cubes and garlic to the hot butter.
7. 7. Sauté the vegetables gently for two minutes.
8. 8. Stir the flour into the vegetables.
9. 9. Fry the flour mixture for about one minute.
10. 10. Deglaze the mixture with broth.
11. 11. Let the soup simmer for about 15 minutes over medium heat.
12. 12. Add the chopped herbs and cream to the soup.
13. 13. Let the soup simmer for another 5 to 10 minutes.
14. 14. Season the soup with salt, pepper, and lemon juice.
15. 15. Rinse the scallops with cold water.
16. 16. Dry the scallops carefully.
17. 17. Melt butter in a frying pan.
18. 18. Fry the scallops in the hot butter.
19. 19. Fry each side of the scallops until golden brown for 1 to 2 minutes.
20. 20. Season the fried scallops with a pinch of salt.
21. 21. Pour the hot soup into the serving plates.
22. 22. Place the fried scallops into the soup.
23. 23. Sprinkle the dish with fresh chive blossoms.

Nutrition per serving

• kcal: 409
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 23 g