Roasted Cauliflower & Potato Soup with Sea Scallops

1. 1

   Heat oven to 400 degrees F.

2. 2

   Toss 4 cups cauliflower and potatoes with 1 Tbsp.

3. 3

   oil; spread onto rimmed baking sheet sprayed with cooking spray.

4. 4

   Bake 15 min.

5. 5

   or until vegetables are lightly browned.

6. 6

   Transfer to large saucepan.

7. 7

   Stir in half-and-half, broth, mustard, curry paste and pepper; simmer on medium-low heat 30 min., stirring occasionally.

8. 8

   Process, in batches, in food processor or blender until smooth.

9. 9

   Cut 4 large flat slices (about 2 inches in diameter) off remaining cauliflower florets; cut remaining cauliflower into small florets.

10. 10

    Cook cauliflower slices and florets in hot oil in skillet on medium-high heat until lightly browned, stirring occasionally.

11. 11

    Remove from skillet with slotted spoon; set aside.

12. 12

    Add scallops to skillet; cook 1-1/2 to 2 min.

13. 13

    on each side or until opaque and evenly browned.

14. 14

    Ladle soup into 5 serving bowls; top with 1 each cauliflower slice and scallop.

15. 15

    Spoon about 1 Tbsp.

16. 16

    small cauliflower florets around each scallop.

* Per serving · 4 servings · Values may vary.

No additional tips available.