Caramelized scallops with Cardenal Mendoza Onion soup
(4 personas )
- 8 scallops
- 3 onions
- 1 potato
- 2 cm ginger root
- 1 - 2 cups Vegetable stock
- salt and pepper
- olive oil
- 4 candied tomatoes
- Dill fresh and ground
- Sugar cane
- Cardenal Mendoza brandy
For the onion soup: in a saucepan add 3 tablespoons of olive oil & 2cm of chopped ginger and cook gently for a few minutes. Add the onions and the sliced potatoes. Cover with enough vegetable stock and cook for 30 minutes. Finally blend the soup into a cream, adding salt and pepper to taste.
For the scallops: clean the scallops and remove the red part (add these to the vegetable soup to give it more flavor). Heat a pan with a tablespoon of olive oil. Sprinkle with cane sugar add the scallops to the pan cooking each one 30 seconds per side.
Add 1/2 cup of brandy Cardenal Mendoza and allow to cook for two minutes more.
Serve the soup and add two scallops for each plate. Add the candied tomatoes, a few drops of olive oil, fresh dill and sprinkle the edges with a little powdered dill.
Thank you Cinzia Cardascia for teaching us how to cook this delicious recipe!