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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