Garlic Soup with Scallops

Remove the outer skins of the garlic, reserving a liter of bulb for decoration. From the remaining root cut into small pieces and cut the garlic into fine rings peel the shallots and also cut into fine rings.

2. Heat 2 tbsp oil in a saucepan and sauté garlic and shallots in it over medium heat for 2 min without color. Pour in wine and make it complete. Add fish stock, bring to a boil and cook over medium heat for 25 minutes.

3. then finely grind in a hand blender. Pour soup through a sieve into a second saucepan, using the back of a ladle to push as much garlic as possible through the sieve. Fold in whipping cream and double cream, let soup bubble up and make at low heat for another 15 minutes. Season with salt and pepper.

Pluck thyme leaves from the sprig. Cut remaining garlic bulb into very fine rings as above. Heat remaining oil in a frying pan. Season scallops lightly with salt, roast over high heat for 2 min on each side. After turning, add the prepared garlic to the frying pan and stir-fry gently. As the last step of the cooking add the thyme leaves.

Season the garlic with salt and pepper.

Divide the roasted garlic evenly among four warmed soup plates and place 2 scallops on each. Carefully pour the hot soup around them and bring to the table.

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