Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar
4.8
(58)
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.
Ingredients
Makes 6 servings
Step 1
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 aheadCan be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
Step 2
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.
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Reviews (58)
Back to TopAmazing recipe and easy to make! (I infused the grapeseed oil on my own due to the local stores not carrying this item). I thought I would have leftovers but it was so good that there was nothing left and friends wanting more. I highly recommend making this.
nichomachean
Dallas, TX
9/24/2018
之前我已经做了这个汤的结果s. We are having a dinner party and I am considering making this. Only catch is the invitees are a bunch of red wine lovers. Any suggestions on a red wine pairing? pinot? others?
joshua_allis
Charlotte
2/10/2015
Exceptional and glamorous, a visual , culinary treat for the holidays. American caviar not available, forced to use Russian (10 Euro for 50g) but did use scallops from US since that is all that is available, followed recipe, except three scallops in each dish. Do not skip the lemon oil, !
kirschej
RP Germany
1/4/2014
Fabulous first course in a fancy New Year's menu! I followed closely with these exceptions: cut cream with 3/4 cup half-and-half (it was still very creamy); skipped caviar altogether, made lemon oil by squeezing some lemon into a good evoo for the drizzle. I also used very large sea scallops, and topped them off with a small round of sliced leek, also seared (with the scallop). The oil drizzle and chives made for a fabulouso presentation.
DeweyDecimalDog
Boston, MA
1/2/2014
Husband said to give it 5 forks out of 4. Will make again, with fewer substitutions. I didn't have caviar or chives so I used fresh dill. To substitute for cream I used 2T butter melted, whisked in 2 T Heaping flour, whisked in 1 1/2 cup non-fat milk. Added a pinch of sugar. Didn't have a leek, so used an onion, cooked in additional chicken broth and wine. I drained this and added this broth to the soup. I used an immersion blender which worked well. Next time I will get the caviar and the leek. I still won't use cream. Maybe I'll use non-fat half & half.
mlbdar
Denver, CO
12/12/2013
lotusbloss: Yes, it comes out a bit frothy from my food processor, too, though I don't mind the texture. It will settle, especially after cooling.
kendalllaraine
9/21/2013
I made this recipe as the instructions stated. I used my Vitamix blender to puree the soup. It developed a consistency of whipped cream. It was tasty, but not what I was expecting of a soup. Next time I will use my immersion blender. Has anyone else had this problem with a Vitamixer?
lotusbloss
Los Altos, CA
9/18/2013
this is a favorite! it is fabulous cold, too, garnished with smoked salmon, fresh dill and matchstick-sized cucumber.
kendalllaraine
d.c.
6/29/2013
Easy and delicious. The cauliflower flavor really comes through. I used bay scallops carmelized, halved the recipe for 2, and added a bit of meyer lemon oil and salmon roe in lieu of caviar. A big hit and great one dish dinner.
Anonymous
San Francisco, CA
5/20/2013
Delicous recipe I prepared last night and enjoyed for dinner and lunch today. The only change I excluded the caviar and the lemon oil. Otherwise, the dish was absolutely delicious and smells wonderful.
DWhite5
Woburn, MA
12/28/2012
I made two versions of this dish. For both, I used veggie stock and two handfuls of cashews, pureed, to make the soup vegan. (replacing the cream and chicken stock.) I didn't have caviar, or the lemon oil. So, I finely chopped some olives, which happened to be marinated in an herb and orange peel mix. That was an ok substitute for the salt and acid notes intended in the recipe. Would have loved to do the leeks as well, but didn't have any on hand. The scallops still sat nicely in a shallow bowl. For the third plate, I broiled zucchini rounds with olive oil, salt and pepper, as a vegan substitute. Even with all the mods, it was great, will try as written soon.
MCFAC
10/9/2012
Excellent! The caviar may leak some dye and smudge the beautiful presentation.
Anonymous
Monterey Hills, CA
7/15/2012
This was sublime! I only made the soup part. I had a gorgeous Romanesco Cauliflower from the farmers market and I used that. Only had 3 little cocktail onions and they were enough. Used 1 cup of heavy cream. Soup was a lovely green color. My husband loved it. We ate it with crusty toast. It was super easy, quick, amazing and I will totally make it again. Since I used a Romanesco, we called it Cream of Fibbonaci Fractal Soup. Yum!!!!
Funkprincess
New Orleans, LA
2/9/2012
Really delicious-did add pecorino cheese and few squeezes of fresh lemon juice-beautiful presentation-also tried both shrimp and scallops and enjoyed both.
esoulliere
windsor,ontario
1/16/2012
awesome! we didnt have scallops and used a grilled shrimp! very very tasty.
limasusana
Lisbon, Portugal
1/1/2012
