Curry-Citrus Cauliflower Soup With Seared Scallops And Crispy Shallots Recipe

Name: Curry-Citrus Cauliflower Soup With Seared Scallops And Crispy Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shallots, sliced; 7 tablespoons canola oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon white pepper, divided; 1 small head cauliflower; 1 (2-inch) piece fresh ginger, peeled and chopped; 1 yellow onion, chopped; 1 garlic clove, chopped; 5 cups chicken broth; 1 1/2 tablespoons Madras curry powder; Pinch of saffron threads; 6 tablespoons fresh orange juice; 1 1/2 tablespoons fresh lemon juice; 1/3 cup all-purpose flour; 16 sea scallops; Garnish: fresh mint leaves

Servings: persons

3 shallots, sliced
7 tablespoons canola oil, divided
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
1 small head cauliflower
1 (2-inch) piece fresh ginger, peeled and chopped
1 yellow onion, chopped
1 garlic clove, chopped
5 cups chicken broth
1 1/2 tablespoons Madras curry powder
Pinch of saffron threads
6 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1/3 cup all-purpose flour
16 sea scallops
Garnish: fresh mint leaves

1
Separate shallot rings, and pat dry with paper towels.
2
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots, and cook 9 minutes or until golden brown, stirring occasionally. Drain shallots on paper towels; sprinkle with 1/4 teaspoon salt. Set aside.
3
Heat a Dutch oven over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon white pepper, cauliflower, and next 6 ingredients. Bring to a boil; cover and simmer 10 minutes or until vegetables are tender.
4
Process half of mixture in a blender until smooth, stopping once to scrape down sides. Repeat procedure with remaining mixture. Return puree to Dutch oven. Stir in orange and lemon juices. Keep warm.
5
Heat remaining 4 tablespoons oil in a large nonstick skillet over medium-high heat. Combine remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper with flour in a shallow bowl. Dredge scallops in flour mixture, shaking off excess. Cook scallops in pan 2 minutes on each side or until golden brown.
6
Ladle soup into 4 shallow bowls; place 4 scallops in the center of each bowl, and sprinkle with crispy shallots. Garnish, if desired.

847

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.

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

You need 16 ingredients. The key ingredients include: 3 shallots, sliced, 7 tablespoons canola oil, divided, 1 teaspoon salt, divided, 1/2 teaspoon white pepper, divided, and more.

Yes, Curry-Citrus Cauliflower Soup With Seared Scallops And Crispy Shallots 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.

Curry-Citrus Cauliflower Soup With Seared Scallops And Crispy Shallots

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