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

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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