Seared Scallops with Herb Soup
Rinse the sorrel and chives, shake dry and chop coarsely. Peel the garlic and onion and dice. Sweat the garlic and onion in melted butter for 2 minutes. Add the flour and sauté for about 1 minute. Stir in the broth and cook over medium heat for about 15 minutes. Add the herbs and cream and cook for another 5-10 minutes. Season with a little salt, pepper and lemon juice.
Meanwhile, rinse the scallops under cold running water, pat dry and sear in a pan with the melted butter for 1-2 minutes per side. Season with salt.
Spoon the soup into serving bowls, add the scallops and sprinkle with chive blossoms.