INGREDIENTS

INSTRUCTIONS

Finely dice 3 tomatoes and set aside for a garnish. Skin the remaining
tomatoes by plunging them (2 at a time) into a bowl of boiling water
for 10 seconds, then transferring them to a bowl of ice cold water.
Peel off all the skins then slice the tomatoes in half and remove and
discard the seeds. Chop the tomato flesh.  Heat 3 tablespoons of olive
oil in a large saucepan and add the finely  sliced fennel and celery
and saute over a high heat for a minute or  two until the vegetables
are lightly browned, about 4 minutes. Cover  the pan and cook the
vegetables gently for 20 minutes, or until the  vegetables have
softened and are a deep golden brown.  Remove the lid and add the
liqueur, tomato flesh and stock and bring  the soup to the boil then
simmer for 20 minutes. Add salt and pepper  to taste.  Meanwhile, heat
the remaining tablespoon of oil in a small frypan and  sear the
scallops over a high heat until golden on both sides, about  2 minutes.
Divide the soup between 8 bowls then add 5 seared scallops to each
bowl and garnish with the finely diced reserved tomatoes and chopped
chives.  Converted by MC_Buster.  Per serving: 1463 Calories (kcal);
64g Total Fat; (36% calories from  fat); 92g Protein; 154g
Carbohydrate; 132mg Cholesterol; 1367mg  Sodium Food Exchanges: 4
Grain(Starch); 9 1/2 Lean Meat; 13 1/2  Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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