Ingredients:

800g vegetable broth

12 cleaned scallops

80g almond flour

20g extra virgin olive oil

2 tablespoons turmeric

Salt to taste

Black pepper to taste

Method:

Boil the broth then pour in the almond flour using a whisk to blend it in until smooth. When it begins to boil again, cook for a further five minutes on medium heat. Take off the heat then add the turmeric.

In a non-stick frying pan, sauté the scallops in olive oil, together with their roe for about 2 minutes. Remove from heat and add salt and pepper to taste. Serve the soup hot with the scallops in top, or thread them onto a cocktail stick to keep them lifted.

Serves 4.

To make this recipe faster, you can buy a ready-made vegetable broth, in this case be careful adding additional salt in preparing the rest of the dish. If you prefer making the broth yourself here’s how.

Ingredients for vegetable broth:

2L water

2 carrots

2 stalks celery

1 white onion/2 shallots

1 courgette

1 potato

Method:

Carefully wash and clean the vegetable. Carrots need to be peeled as well as the potato. Remove the leaves from the celery. All the ingredients need to be chopped and added to cold water. The broth will need to boil for at least 30 minutes to allow the vegetables to add flavour. You can add extra flavourings such as parsley, salt and pepper if you like.

Photo source: saprei.com

MF