Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots
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.
Separate shallot rings, and pat dry with paper towels.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat.
Add shallots, and cook 9 minutes or until golden brown, stirring occasionally.
Drain shallots on paper towels; sprinkle with 1/4 teaspoon salt. Set aside.
Heat a Dutch oven over medium-high heat.
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.
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.
Heat remaining 4 tablespoons oil in a large nonstick skillet over medium-high heat.
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.
Ladle soup into 4 shallow bowls; place 4 scallops in the center of each bowl, and sprinkle with crispy shallots.