Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots

Name: Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 7 Tbsps canola oil, divided; 1 small head cauliflower; 1 liters chicken broth; 2 Tbsps Madras curry powder; 79 milliliters all-purpose flour; 2 inches fresh ginger, peeled and chopped; 1 garlic clove, chopped; 2 Tbsps fresh lemon juice; 1 leave Garnish: fresh mint; 6 Tbsps fresh orange juice; 1 pinch Pinch of saffron threads; 1 teaspoon salt, divided; 16 sea scallops; 3 shallots, sliced; 1 teaspoons white pepper, divided; 1 yellow onion, chopped

You can never have too many soup recipes, so give Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots a try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 354 calories, 6g of protein, and 26g of fat each. A mixture of sea scallops, madras curry powder, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and vegetarian diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Separate shallot rings, and pat dry with paper towels.

Ingredients you will need

Shallot

Equipment you will use

Paper Towels

Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add shallots, and cook 9 minutes or until golden brown, stirring occasionally.

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Shallot

Drain shallots on paper towels; sprinkle with 1/4 teaspoon salt. Set aside.

Ingredients you will need

Shallot

Salt

Equipment you will use

Paper Towels

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add 1/2 teaspoon salt, 1/4 teaspoon white pepper, cauliflower, and next 6 ingredients. Bring to a boil; cover and simmer 10 minutes or until vegetables are tender.

Ingredients you will need

White Pepper

Cauliflower

Vegetable

Salt

Process half of mixture in a blender until smooth, stopping once to scrape down sides. Repeat procedure with remaining mixture. Return puree to Dutch oven. Stir in orange and lemon juices. Keep warm.

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Orange

Lemon

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Dutch Oven

Blender

Heat remaining 4 tablespoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Combine remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper with flour in a shallow bowl. Dredge scallops in flour mixture, shaking off excess. Cook scallops in pan 2 minutes on each side or until golden brown.

Ingredients you will need

White Pepper

Scallops