Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar
Ready In: 1 hr
Serves: 6
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 cup white onion, chopped
- 1 garlic clove, sliced
- 3 3⁄4 cups cauliflower (from 1 large head)
- 1 1⁄2 cups low sodium chicken broth
- 1 1⁄2 cups whipping cream
- kosher salt
- fresh ground white pepper
- 1 leek, cut into 1/8-inch-thick rounds (white and pale green parts only)
- 6 sea scallops, patted dry
- 1 (30 g) jar black caviar, like American white sturgeon (about 1 ounce)
- 6 teaspoons lemon-infused olive oil
- fresh chives, finely chopped
Directions
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
- 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.
- Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
- Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
- Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
- 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.
- 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.
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