Cauliflower Soup With Seared Scallops, Lemon Oil An

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Cauliflower Soup With Seared Scallops, Lemon Oil And Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions