Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar

Name: Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3 tablespoons vegetable oil, divided; 1 cup white onion, chopped; 1 garlic clove, sliced; 3 3/4 cups cauliflower (from 1 large head); 1 1/2 cups low sodium chicken broth; 1 1/2 cups whipping cream; kosher salt; fresh ground white pepper; 1 leek, cut into 1/8-inch-thick rounds (white and pale green parts only); 6 sea scallops, patted dry; 1 (30 g) jar black caviar, like American white sturgeon (about 1 ounce); 6 teaspoons lemon-infused olive oil; fresh chives, finely chopped

Submitted by Raquel Grinnell

"From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 6

ingredients

3 tablespoons vegetable oil, divided
1 cup white onion, chopped
1 garlic clove, sliced
3 ³⁄₄ cups cauliflower (from 1 large head)
1 ¹⁄₂ cups low sodium chicken broth
1 ¹⁄₂ cups whipping cream
kosher salt
fresh ground white pepper
1 leek, cut into 1/8-inch-thick rounds (white and pale green parts only)
6 sea scallops, patted dry
1 (30 g) jar black caviar, like American white sturgeon (about 1 ounce)
6 teaspoons lemon-infused olive oil
fresh chives, finely chopped

directions

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.
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.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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