Tuesday, July 31, 2007

Seared Scallops with Creme Cauliflower Soup

From the Bon Appetit October 2006 issue.

Seared Scallops with Creme Cauliflower Soup

- Scallops
- 1 head of cauliflower
- 1 pint light cream + 1 pint heavy cream
- 1 cup chopped onions
- 3-4 cups chicken broth
- (optional) 1 potato

  1. For the soup, first sautee the onions in butter. Then add chicken broth, chopped cauliflower, and optionally, the diced potatoes. The potatoes add a thick texture to the soup, and it may not be for everyone.
  2. Simmer for ~ 20 minutes, or until cauliflower is softened.
  3. Add cream, simmer some more.
  4. Puree with food processor/immersion blender.
  5. Set aside.
  6. Sear scallops with butter, ~ 1 minute per side. (depends on size of scallop).
  7. Add to soup, garnish with chives.


Post a Comment

Subscribe to Post Comments [Atom]

<< Home