Cauliflower Soup with Seared Scallops

Thursday, April 25, 2013

Cauliflower Soup with Seared Scallops and Lemon Oil Garnished with Chives
Made this soup this week as part of another cooking challenge. A challenge makes my competitive nature come out.  Also, my husband normally does not like cauliflower but we had this type of soup when we went out to dinner once and he loved it. Seriously? But not my roasted cauliflower that I make all the time? 

So I decided one of these days, I will try it at home. In comes the cooking challenge, ingredient "cauliflower". And what do you know, it was a big hit!

I adapted this recipe from as well as well as Made a few modification here and there. Tried to use as little cream as possible, lower fat milk. But when push comes to shove, this is not the healthiest of soups. Oh well!

While the lemon oil is a nice touch, it's totally optional.


2-3 scallops per serving (I used for 9 for 3 servings)
7 tablespoons of olive oil
3 garlic cloves chopped
1 leek (white part only chopped)
2 shallots or one onion chopped
1 large head of cauliflower
2 cups chicken stock (homemade or low sodium)
1 1/2 cups 1% milk
1/4 cup cream 
1 lemon (if making lemon oil)
Salt and pepper to taste
Chives or microgreens for garnish (optional)

Cut cauliflower into pieces about 1 inch big. Heat 2 tablespoons of olive oil over medium heat. Add shallots, leeks and garlic. Cook on a low flame for about 7 minutes till soft.  Add cauliflower, stock and milk. Reserve cream for later. Bring to boil, reduce heat and cook mostly covered till cauliflower is soft, about 15-20 minutes.

Puree soup till smooth using emersion blender. Once smooth, add cream and cook a few more minutes till hot. Add salt and pepper to taste. 

If you are making lemon oil, wash a lemon and using a veggie peeler, remove rind. Reserve lemon itself for another use, you dont need it for the soup.

Heat 3 tablespoons of oil till hot, add lemon and simmer until brown. Remove peel and disgard. Reserve oil.

Wash and pat dry scallop. Make sure they are nice and dry or you won't get a good sear on them. Season w salt and pepper.  Heat 2 tablespoons of oil until hot. Add scallops and allow to sear unit side is brown for about 1-2 minutes, depending on the size of your scallops. Do not move around or disturb. Flip over and repeat.

Laddle soup into shallow bowls. Place scallops in the center. Top with greens if using. If using oil, drizzle around the scallops.

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