Ingredients (serves 4)
- 8 scallops,
Production
For the onion soup: heat three tablespoons of olive oil in a skillet, add 2 cm of minced ginger, and sauté; add the sliced onions and potato. Cover with the vegetable broth and cook for 30 minutes, then blend until smooth. Add salt and pepper to taste.
For the scallops: Clean the scallops and remove the red part (add it to the vegetable broth to enhance the flavor). Heat a skillet with a tablespoon of olive oil. Sprinkle the scallops with cane sugar and place them in the pan, cooking them for 30 seconds on each side.
Add 1/2 cup of Cardenal Mendoza brandy and cook for another two minutes. Season with salt and pepper.
Spoon the soup into a bowl and place two scallops on each serving. Add a confit cherry tomato, a few drops of olive oil, and powdered dill.
THANK YOU, CINZIA CARDASCIA, for teaching us how to cook this delicacy!
