Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar Recipe
    Lost? Site Map

    Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Raquel Grinnell's Note:

    From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
    2. 2
      Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes.
    3. 3
      Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
    4. 4
      Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
    5. 5
      Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
    6. 6
      Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side.
    7. 7
      Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 375.5
     
    Calories from Fat 314
    83%
    Total Fat 34.9 g
    53%
    Saturated Fat 15.6 g
    78%
    Cholesterol 114.5 mg
    38%
    Sodium 198.6 mg
    8%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.1 g
    12%
    Protein 7.2 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites