Roasted Cauliflower & Potato Soup with Sea Scallops Recipe

Name: Roasted Cauliflower & Potato Soup with Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 2 gal. cauliflower, large dice Safeway 1 lb For $1.99 thru 02/09; 1-1/2 gal. potatoes, peeled, large dice Safeway 2 pkg For $5.00 thru 02/09; 1/2 cup extra virgin olive oil; 1-1/2 cups GREY POUPON Classic Dijon Mustard; 2 qt. half-and-half; 2 qt. chicken stock; 1/2 cup hot red curry paste, Indian style; 2-1/2 Tbsp. salt; 1-1/3 Tbsp. white pepper; Garnish; 32 each cauliflower florets Safeway 1 lb For $1.99 thru 02/09; 1/2 cup extra virgin olive oil; 32 each large sea scallops (2 oz. each)

Servings: persons

Soup
2 gal. cauliflower, large dice Safeway 1 lb For $1.99 thru 02/09
1-1/2 gal. potatoes, peeled, large dice Safeway 2 pkg For $5.00 thru 02/09
1/2 cup extra virgin olive oil
1-1/2 cups GREY POUPON Classic Dijon Mustard
2 qt. half-and-half
2 qt. chicken stock
1/2 cup hot red curry paste, Indian style
2-1/2 Tbsp. salt
1-1/3 Tbsp. white pepper
Garnish
32 each cauliflower florets Safeway 1 lb For $1.99 thru 02/09
1/2 cup extra virgin olive oil
32 each large sea scallops (2 oz. each)

1
Soup: Toss cauliflower and potatoes with oil; spread onto bottom of parchment paper-lined sheet pan.
2
Roast in 375 degrees F convection oven 15 min.
3
or until lightly browned.
4
Transfer to saucepan.
5
Stir in mustard, half-and-half, chicken stock and curry paste; simmer on medium heat 30 min., stirring occasionally.
6
Process in small batches with food processor or blender until very smooth.
7
Season with salt and pepper.
8
Garnish: Cut 1 large flat slice (about 2 inches in diameter) off each of 32 cauliflower florets (or off each of 4 florets for trial recipe); cut remaining cauliflower into small florets.
9
Sear cauliflower slices and florets in hot oil in skillet on medium-high heat until lightly browned.
10
Remove from skillet; set aside.
11
Add scallops to skillet; cook 1-1/2 to 2 min.
12
on each side until lightly browned and opaque.
13
For each serving: Ladle 8 oz.
14
soup into bowl; top with 1 each cauliflower slice and scallop.
15
Spoon about 1 Tbsp.
16
small cauliflower florets around the scallop.

869

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 14 ingredients. The key ingredients include: Soup, 2 gal. cauliflower, large dice Safeway 1 lb For $1.99 thru 02/09, 1-1/2 gal. potatoes, peeled, large dice Safeway 2 pkg For $5.00 thru 02/09, 1/2 cup extra virgin olive oil, and more.

Yes, Roasted Cauliflower & Potato Soup with Sea Scallops 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.

Roasted Cauliflower & Potato Soup with Sea Scallops

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