Cauliflower Soup With Seared Scallops Lemon Oil And American Caviar Recipes

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR

Steps:

• 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.

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

SEARED SCALLOPS WITH ROASTED CAULIFLOWER STEAKS

Steps:

• For the vinaigrette In a medium bowl combine the anchovy, capers, shallot, garlic, honey, lemon juice & zest, orange juice and zest, olive oil and salt and pepper. Set aside.
• For the steaks remove the green leaves from the head of cauliflower leaving the stem intact. Cut two 1 1/2 inch wide steaks close to the middle of the head. Reserve the rest of the cauliflower for other uses. Add the olive oil to a skillet. Season the steaks with salt and pepper. Add the whole cloves to the oil. Add the cauliflower steaks to the oil. Squeeze the lemon juice over the cauliflower. Drop the lemon in the oil. Add the butter to the pan and swirl it around. Place a lid on the pan and let it cook 5 minutes per side. With a large spoon baste the steak with the pan juices. Transfer the steaks to baking sheet. Heat the broiler and place the steaks 6 inches from the broiler and broil until browned. Turn the steak and brown on the other side. Set aside.
• for the scallops. Add the olive oil to a skillet. Pat the scallops dry and season with salt and pepper. Add the butter to the pan and let it melt. Add the scallops and sear 3 minutes per side or until desired doneness.
• To serve Place the cauliflower on the plate. Place the scallops next to the cauliflower. Sprinkle the pine nuts and parsley on top then drizzle with the vinaigrette. Serve immediately