Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar
A luxurious and creamy cauliflower soup topped with perfectly seared sea scallops, American caviar, and drizzled with lemon oil. This elegant dish combines the delicate sweetness of cauliflower with the briny luxury of caviar and the rich texture of scallops.
Ingredients
- •3 tablespoons vegetable oil, divided
- •1 cup chopped white onion
- •1 clove garlic clove, sliced
- •3¾ cups cauliflower
- •1½ cups low-salt chicken broth
- •1½ cups whipping cream
- •to taste Coarse kosher salt
- •to taste Freshly ground white pepper
- •1 whole leek
- •6 whole sea scallops
- •1 ounce American white sturgeon caviar
- •6 teaspoons lemon-infused grapeseed oil
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
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 soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
25 min
- 2.
Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. 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; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
10 min