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Service
for 4
Ingredients
1
tablespoons butter
1 shallot or 1 medium onion chopped
2 leeks (white and pale green parts only), cut
into 1/2 in. dice
1 garlic clove, sliced
3 3/4 cups chopped cauliflower from the head
5 cups light chicken or vegetable broth
1/2 cups heavy cream (or to taste)
Coarse kosher salt
Freshly ground white pepper
4 large sea scallops
2 oz. fresh Salmon Roe
Finely chopped fresh chives
Fresh lemon juice (optional to taste)
Preparing the Cauliflower Soup
Heat 1 tablespoons butter in heavy
large saucepan over medium heat. Add shallots
and garlic. Cook on medium flame until shallots
and garlic but not browned. Add the chopped
cauliflower and chicken stock. Bring to boil.
Reduce heat to low, partially cover, and simmer
gently until cauliflower is tender (about 10
minutes). Puree the soup in small batches in
blender until smooth. Pass the soup through
a sieve. Return to same saucepan. Season soup
with kosher salt and white pepper. Add the cream
(more or less in quantity to your taste and
diet. This soup can be made a day ahead (Note:
Add the cream before serving).
Leeks
Season the leeks with salt and
pepper then sweat the leeks in 1 tablespoon
of butter.
Scallops
Clean and dry very well the scallops.
Season scallops right before cooking. Sear the
scallops in olive oil.
Assembly
Place a dollop of leeks in each
plate. Top with a seared scallop. Place soup
around leeks. Garnish with salmon roe and chives.
At the table drizzle some extra virgin olive
oil (and a few drops of fresh squeezed lemon
juice) over the soup... see image below.
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Variations:
Cauliflower
Soup with Poached Scallops (Version 2)
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Ingredients:
3 tablespoons vegetable oil,
1 medium shallot
1 garlic clove, sliced
3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from
1 large head)
5 cups chicken broth
3/4 cups whipping cream
Coarse kosher salt
Freshly ground white pepper
1 small leek (white parts only), cut coarsely
4 sea scallops, patted dry
3 oz. very fresh salmon roe
Olive oil to drizzle
Finely chopped fresh chives
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Preparing the Cauliflower Soup
Heat 1 tablespoons oil in heavy large saucepan
over medium heat. Add shallots and garlic. Cook on medium
flame until leeks and shallots are is soft, about 5 minutes.
Add the chopped cauliflower, chicken stock. Bring soup to
boil. Reduce heat to low, partially cover, and simmer gently
until cauliflower is tender (about 10 minutes). Puree the
soup in small batches in blender until smooth. Pass the
soup through a sieve. Return to same saucepan. Season soup
with kosher salt and white pepper. Add the cream (more or
less in quantity to your taste and diet. This soup can be
made a day ahead. Add the cream before serving.
Leeks
Sweat the leeks in a small pot with using
butter or olive oil.
Scallops
Clean the scallops. Bring the soup back to
a boil then add the scallops and turn off the flame. Let
the scallops poach in the soup till cooked to your taste.
If the scallops are very fresh they can be sliced add to
the bowl and then let the soup cook the scallops in the
bowl.
Assembly
Set a spoonful of leeks in the center of a
plate. Place two poached scallops on top. Surround with
soup. Garnish with Salmon Roe and Chives. Drizzle a delicate
extra virgin olive oil over the soup.
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Science Behind Food and Cooking
in the Kitchen
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Farmers
Markets around the World |
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