Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar
The recipe Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar is ready in about 45 minutes and is definitely an amazing gluten free option for lovers of American food. This recipe serves 6. One serving contains 315 calories, 4g of protein, and 30g of fat. It will be a hit at your Autumn event. Head to the store and pick up whipping cream, leek, vegetable oil, and a few other things to make it today. Not a lot of people really liked this soup.
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 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.