Best Curry Citrus Cauliflower Soup With Seared Scallops And Crispy Shallots Recipes

Scallops with Curried Cauliflower image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head cauliflower, cut into florets
1 red onion, cut into 1/2-inch wedges
5 tablespoons extra-virgin olive oil
Kosher salt
2 cloves garlic, grated
1 tablespoon curry powder
1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed
1/3 cup golden raisins
1/4 cup roasted salted cashews
1/2 cup fresh cilantro
1/2 cup plain low-fat yogurt
Lime wedges, for serving

Steps:

Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

Curried Cauliflower Soup image

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 1/2 teaspoons finely grated peeled fresh ginger
2 cloves garlic, finely chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets
2 teaspoons curry powder
4 cups low-sodium chicken broth or water
Fresh cilantro leaves and chopped salted cashews, for serving

Steps:

Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.