Cauliflower Soup With Seared Scallops, Lemon Oil And Caviar Recipe

Name: Cauliflower Soup With Seared Scallops, Lemon Oil And Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Saute until onion is soft, about 5 minutes.
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
Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
4
Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
5
Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
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
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.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, divided, 1 cup white onion, chopped, 1 garlic clove, sliced, 3 3/4 cups cauliflower (from 1 large head), and more.

Yes, Cauliflower Soup With Seared Scallops, Lemon Oil And Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Soup With Seared Scallops, Lemon Oil And Caviar

How did you like this recipe?

Frequently Asked Questions