Herby Broth with Seafood
8,6 / 10
Fry the garlic and the onion in 50 g butter for 2 minutes. Add the flour and cook for 1 minutes. Stir in the stock and cook on a medium heat for about 15 minutes.
Add the herbs and the cream and cook for a further 5-10 minutes and season with salt, ground black pepper and the lemon juice.
Fry the scallops in the remaining butter on both sides for 1-2 minutes. Season with salt.
Pour the soup into deep plates, add the scallops and garish with the chive flowers.