Cauliflower Soup & Seared Scallops with Beluga Caviar
- Womenscorner Desk
- October 10, 2020
Ingredients :
- 1oz Beluga Caviar
- 3 tablespoons vegetable oil, divided
- 1 cup chopped white onion
- 1 garlic clove, sliced
- 3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)
- 1 1/2 cups low-salt chicken broth
- 1 1/2 cups whipping cream
- Coarse kosher salt
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- Freshly ground white pepper
- 1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds
- 6 sea scallops, patted dry
- 6 teaspoons purchased lemon-infused grape seed oil
- Finely chopped fresh chives
Method : Heat 2 tablespoons oil in heavy large saucepan over medium heat, add onion and garlic. Sauté until onion is soft, about 5 minutes. 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. Puree soup in small batches in blender until smooth. Return to same saucepan. Season the soup with kosher salt and white pepper. Do ahead are often made 1 day ahead, cool slightly. Cover and chill. Re-warm before serving.
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Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place a number of leek in center of every bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat, then sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl, finally garnish scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon flavorer , and sprinkle with chives.
