Caramelized scallops with Cardenal Mendoza Onion soup

06 February 2017
Cinzia Cardascia is a true foodie in every sense of the word. She has kindly shared her magnificent recipe of caramelized scallops with Cardenal Mendoza onion soup with ginger, confit tomatoe and dill. She is from Italy and her originality in the kitchen will not leave you indifferent.


(4 personas ) Vieiras sobre sopa de cebolla

  • 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!