6 cherry tomatoes (the little ones)
2 cups canned tomatoes
1 cup tomato juice
100 g blue cheese cubed
8 scallops liquefied
1 chopped onion
2 garlic cloves, chopped
1 tbsp Pernod (aniseed liqueur)
Salt and pepper
Fry in a pot the onion and garlic in oil.
Add tomatoes and tomato juice, salt and pepper, and cook for 5 minutes.
Add the scallops, cheese and Pernod.
Bathe with a little extra virgin olive oil.