Lemon Soup with Scallop and Basil Oil

Considering the mood of this soup, I think we can hardly call it wintery, but for me it was just perfectly comforting on this extremly cold day. The first photo is kind of a cheat, because I haven't used Meyer lemons, but regular one. I think the zest would have been a bit too bitter otherwise. I must say, that I was waiting for days, until I finally gave in and cooked this soup. I was afraid that I end up with a warm lemonade. Well, I was wrong, it is so taste, I would even say it is kind of a soul food, after all in a way it is fresh, but still it warms you and so smooth that it strokes your throat. It is not visible, but a bunch of peas are hidden in the soup, that were perfect in combination with the scallop, and the basil oil just brought the whole thing to right point.

Ingredients:
1 shallot
1 tablespoon olive oil
50 g round grain rice (e.g. arborio)
1000 ml chicken stock
50 ml vermoutt
100 g peas
1 lemon
1 egg
salt, pepper

Sautée chopped shallot, add rice and stir so it is covered with oil. Add the vermouth and cook over high heat until it has reduced. Add 500 ml stock and cook over low heat with the lid on until the rice is cooked thorugh. Now puree, sieve and pour it back to the pot. Add the rest of the stock, peas and bring it to the boil, let it cook for 2 minutes. Grate lemon zest into the soup. Whisk egg white until half stiff with a pinch of salt. Whisk egg yolk with two tabelspoons of lemon juice and add some of the hot soup while whisking. Pour egg yolk mixture into the soup and whisk it together, then stir in the beaten egg white. Season with salt and pepper and serve with seared scallops and basil oil.