Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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