Best 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.

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

SCALLOPS AND CAULIFLOWER

Steps:

• Heat oven to 425 degrees F.
• Line cookie sheet with foil and spray with Pam.
• Slice cauliflower (see note in description) using a food processor (thickest setting) or slice crosswise in 1/2 inch slices. Arrange on prepared pan and spray with Pam and season with salt and pepper. Roast for 20-30 minutes or until browned, turning once during cooking. Turn off oven but leave pan in oven to keep warm.
• Pat scallops dry and season with 1/8 teaspoon salt and pepper.
• Heat oil in skillet over medium high heat. Add scallops and cook turning once until golden brown on both sides (about 10 minutes total). Transfer to bowl.
• Add shallots, capers and tomatoes to pan and cook stirring until tender (2 minutes). Stir in vinegar and then return scallops to pan along with the parsley. Heat through until heated through (2 minutes).
• Arrange cauliflower in serving bowl or individual plates and top with scallops and cooking liquids. Sprinkle with the nuts.

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.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

SEARED SCALLOPS WITH CAULIFLOWER PUREE

Steps:

• Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
• Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side.
• Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
• Serve scallops over puree.