Sunday, September 16, 2007

Recipe of the Week: Cauliflower soup with seared scallops, lemon oil, and america caviar

Ever since I ordered cauliflower soup this weekend, I've become a little obsessed with it. It was so wonderful and it's not something you think of serving very often. I searched and found this recipe that looks very elegant and showcases the cauliflower perfectly. I plan to kick-off my next diner party with this beauty.

Cauliflower soup with seared scallops, lemon oil, and american caviar
Bon Appétit October 2006

Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish.

Servings: Makes 6 servings.subscribe to Bon Appétit


3 tablespoons vegetable oil, divided
1 cup chopped white onion
1 garlic clove, sliced
3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)
1 1/2 cups low-salt chicken broth
1 1/2 cups whipping cream
Coarse kosher salt
Freshly ground white pepper
1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds
6 sea scallops, patted dry
1 (30-gm) jar American white sturgeon caviar (about 1 ounce)
6 teaspoons purchased lemon-infused grapeseed oil
Finely chopped fresh chives


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.
Makes 6 servings.


1 comment:

Chuck said...

I tried this last weekend, and it is a real elegant winner for me. Thanks Elizabeth!