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

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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