Cut half of the peppers in half and remove seeds and septum, wash briefly and cut into small strips. Peel the shallot and chop finely, cut the celery. Sauté the shallot and celery in a saucepan with 2 tbsp. olive oil with a pinch of sugar until translucent, add the bell pepper strips and sauté briefly. Extinguish with white wine, add stock and simmer on low heat for 5 minutes. Press the garlic smooth and add it with the rosemary and simmer for another 20 minutes. Season with juice of one lemon, pepper, salt and ginger and add whipped cream and crème fraîche and simmer for another 3 min. Remove rosemary and garlic and blend with 1 tbsp olive oil in a hand blender and strain through a fine sieve.
If necessary, add a little more seasoning.
Cut 4 nice peppers with stems at the bottom 2 cm straight small. Remove seeds and septum cleanly and precisely. Blanch in lightly salted water for 2 minutes, remove and drain well on a dish rack. Season the scallops with salt and pepper and roast them just briefly in a frying pan with 1 tbsp. olive oil on both sides with a sprig of lemon thyme. Fill the warm scallop with hot soup and hold a heated deep soup plate carefully turned over on top of the scallop and smooth it out a bit. Both now turn back briskly. Place the briefly fried scallops all around, garnish with a sprig of chervil and quickly
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