Beef Consomme with Scallops

For the beef broth: Heat the broth in a pot. Rinse, peel and finely chop the carrot, celery, leek and tomato. Rinse the parsley, shake dry, pluck leaves and finely chop. Stir the vegetables, parsley and beef into the boiling broth. Season with salt and pepper to taste. 

In a bowl, beat the egg whites until very stiff. Gently fold into the beef broth. Stir the broth until the egg white mixture and meat forms a raft on top of the soup. Stop stirring. 

Carefully pierce through the raft with the handle of a spoon and simmer for 30 minutes. Carefully skin the raft off the soup. Pour the broth through a fine sieve into a clean pot. Stir in the port wine.