SCALLOPS WITH SPRING VEGETABLES IN THE EGG CODDLER

Ingredients for 8 servings.
Prepared in eight No. 2 Egg Coddlers from the Wilhelm Wagenfeld Edition

8 fresh scallops
8 dried tomatoes, coarsely sliced, steeped in water to rehydrate them
1 zucchini, coarsely chopped,
1 small fennel, sliced in thin strips
50 g almonds, coarsely chopped
1 tablespoon sugar
1 teaspoon Fleur de Sel
1 tablespoon olive oil
1 clove of garlic, peeled and crushed
200 g small red pearl onions, peeled
1 teaspoon sugar
1/2 teaspoon ground coriander
1 tablespoon red wine vinegar
1 teaspoon tomato paste
50 ml Noilly Prat or other vermouth
100 ml chicken broth or vegetable broth
1 teaspoon fine sea salt
1 teaspoon sugar
8 twigs of thyme

Thoroughly mix the vegetables and the dried tomatoes with the fine sea salt and the sugar; allow the mixture to marinate for 1 to 2 hours. Melt 1 tablespoon sugar in a pan, stir in the coarsely chopped almonds and the Fleur de Sel, pour the almonds out of the pan onto a plate which has been oiled with oil olive and allow the almonds to cool on the plate. Heat 1 tablespoon olive oil in a pan, add the crushed garlic, allow it braise for 1 minute, then remove the garlic with a spoon. Put the pearl onions into the flavored oil, add 1 tablespoon sugar and allow it to caramelize slightly, stirring constantly. Add the coriander and douse with red wine vinegar. Stir in the tomato paste, add the vermouth and boil vigorously. Add the chicken broth or vegetable broth, spice with a pinch of sea salt and simmer for 1 minute. Pour through a sieve and set the broth aside. Distribute the pearl onions amongst the Egg Coddlers. Thoroughly drain the marinated vegetables, mix them with 1 tablespoon olive oil and distribute the mixture amongst the Egg Coddlers. Salt and pepper the scallops, sear them on one side over high heat, then put the seared scallops on top of the vegetables. Distribute the broth amongst the Egg Coddlers. The seared side of each shallot should not be covered by the broth. Top each Egg Coddler with a twig of thyme. Seal the Egg Coddlers and cook them in a double boiler for 10 minutes. Open the Coddlers, sprinkle with the almond crust and serve immediately.