Roasted Cauliflower & Potato Soup with Sea Scallops

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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!