The luscious, creamy textures and delicious flavors of Roasted Cauliflower Soup with Sea Scallops make this an ideal start to a formal dinner. Perfection in a single bowl.
- 4 ounces and as needed butter, divided use
- 2 heads cauliflower, trimmed of stem and leaves
- 1 small onion, cut into small dice
- 1 celery stalk, cut into small dice
- 3 garlic cloves
- water, to cover
- 10 black peppercorns
- 1 bay leaf
- half bunch thyme
- 2 Cups heavy cream
- sea salt, to taste
- black pepper, to taste
- 12 sea scallops
- seasoned flour, as needed
- olive oil, as needed
- 2 Tablespoon parsley (optional)
- flavored oil, as desired (optional)
- Melt 4 ounces butter over low heat. Add cauliflower, onion, celery and garlic; cook gently, stirring occasionally, until cauliflower begins to soften.
- Make a sachet with peppercorns, bay and thyme.
- Preheat the oven to 375 degrees F.
- Add water to barely cover cauliflower and sachet; continue to cook on low heat until cauliflower is soft, but not mushy.
- Remove the cauliflower from the cooking liquid and reserve. Place the cauliflower heads, stem-side down, in a roasting pan with a little olive oil. Roast for 30 minutes. Gently turn each over and roast for an additional 10 minutes. Remove from the oven and set aside to cool for 10 minutes.
- Remove sachet from the cooking liquid and return the cauliflower. Add cream and salt and pepper to taste. Blend hot cauliflower mixture in batches until smooth; pass through a fine strainer and check consistency.
- Remove small muscle from sea scallops; pat dry and dust with seasoned flour.
- Keep the soup warm and sear the scallops in butter with at least a touch of oil which will help prevent the butter from burning. When the pan is hot, add in the scallops, and make sure to not crowd the pan. Leave the scallops be in the pan…don’t move them around, don’t peek underneath. Resist the temptation.
- Just 2-4 minutes on the first side, flip them and cook for another 2 minutes and they will be done. Do not overcook the scallops!
- Portion the soup in wide, flatter soup bowls. Add two scallops to top of each portion.
- Garnish with finely chopped parsley and a few drops of a flavored oil.
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