Name: Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar
Yield: Makes 6 servings
Ingredients: 3 tablespoons vegetable oil, divided; 1 cup chopped white onion; 1 garlic clove, sliced; 3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head); 1 1/2 cups low-salt chicken broth; 1 1/2 cups whipping cream; Coarse kosher salt; Freshly ground white pepper; 1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds; 6 sea scallops, patted dry; 1 (30-gm) jar American white sturgeon caviar (about 1 ounce); 6 teaspoons purchased lemon-infused grapeseed oil; Finely chopped fresh chives

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Cauliflower Soup with Seared Scallops, Lemon Oil, and American CaviarGary Moss

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.

Recipe information

Yield
Makes 6 servings

Ingredients

3 tablespoons vegetable oil, divided

1 cup chopped white onion

1 garlic clove, sliced

3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)

1 1/2 cups low-salt chicken broth

1 1/2 cups whipping cream

Coarse kosher salt

Freshly ground white pepper

1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds

6 sea scallops, patted dry

1 (30-gm) jar American white sturgeon caviar (about 1 ounce)

6 teaspoons purchased lemon-infused grapeseed oil

Finely chopped fresh chives

Preparation

Step 1
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.
Step 2
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.

TagsCauliflower Vegetable Scallop Shellfish Seafood Caviar Fish Main Dinner Nut Free Gluten Free Saute Food Processor Blender New Years Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes