Instructions: Finely dice 3 tomatoes and set aside for a garnish. Skin the remaining tomatoes by plunging them (2 at a time) into a bowl of boiling water for 10 seconds, then transferring them to a bowl of ice cold water. Peel off all the skins then slice the tomatoes in half and remove and discard the seeds. Chop the tomato flesh.

Heat 3 tablespoons of olive oil in a large saucepan and add the finely sliced fennel and celery and saute over a high heat for a minute or two until the vegetables are lightly browned, about 4 minutes. Cover the pan and cook the vegetables gently for 20 minutes, or until the vegetables have softened and are a deep golden brown.

Remove the lid and add the liqueur, tomato flesh and stock and bring the soup to the boil then simmer for 20 minutes. Add salt and pepper to taste.

Meanwhile, heat the remaining tablespoon of oil in a small frypan and sear the scallops over a high heat until golden on both sides, about 2 minutes.

Divide the soup between 8 bowls then add 5 seared scallops to each bowl and garnish with the finely diced reserved tomatoes and chopped chives.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.