Fried Scallops in Malaysian Spice Soup

In a saucepan, sauté onion, tomato and spices in sesame oil. Deglaze with white wine and reduce briefly. Add the fish stock, coconut milk and whipping cream, sprinkle in turmeric. Simmer the soup without lid for 30 minutes at low heat. Season to taste with fleur de sel and white pepper from the mill. Strain through a sieve and bring to a boil again. Stir in the cold butter pieces with a whisk. Stir in the whipped cream. Arrange in soup bowls. Salt the scallops and sear them on all sides in hot olive oil. Place 2 scallops in each soup, garnish with vegetable strips, diced tomatoes and chives.This recipe was provided by: Nina Sotrifferwww.neubeck.atNähere info on sesame oil can be found at: www.die-feinsten-essenzen.com

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