Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar
Photo by Gary Moss

Ingredients

  • 1 30-gm jar American white sturgeon caviar
  • 1 leek
  • Freshly ground white pepper
  • 1 cup white onion
  • fresh chives
  • 3 tablespoons vegetable oil
  • 1 garlic clove
  • + 6 more ingredients
    • 6 teaspoons lemon-infused grapeseed oil
    • 6 sea scallops
    • 3 ¾ cups cauliflower
    • Coarse kosher salt
    • 1 ½ cups whipping cream
    • 1 ½ cups low-salt chicken broth

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 sou...

View full recipe at Epicurious

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