For the risotto with radicchio and scallops, prepare the vegetable soup or heat the ready-made broth. Peel the onion and chop it very finely. Empty the risotto rice into a pan with heated olive oil and sauté until slightly translucent. Then add the onion and let everything roast a little more. Deglaze with white wine and let it boil away. Now gradually add the vegetable soup, stirring constantly. Only when the rice has absorbed the liquid well, keep adding more.
When the soup is used up, the rice should be creamy but still somewhat crunchy to the bite. Stir in the butter, mix in the Parmesan and keep the risotto warm.
Wash radiccio thoroughly, dry and cut into bite-sized pieces. Caramelize sugar in saucepan, add lettuce and stir through. Pour in Madeira and let reduce. Season with capers, salt and pepper to taste.
Carefully but gently rinse scallops and pat dry. The orange-red roe sac (corail) may or may not be eaten. Heat the olive oil in a pan. Now sear the scallops very briefly on both sides. They should never be overcooked so that they remain glazed on the inside. This will help them retain their nutty and subtly sweet flavor.
Mix risotto and radicchio well, fill into deep plates, place scallops on top and serve.