Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar
Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat 2 tablespoons oil in heavy large saucepan over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.