Summer Cauliflower Soup With Seared Scallops

For a mild and healthy summer season dish, make this summer time cauliflower soup, that's topped with candy and succulent scallops for a satisfying bowl.

Summer Cauliflower Soup With Seared Scallops

Call me crazy, however I love ingesting soup within the summer. It doesn’t count number what type, whether it’s a bisque, a chowder, or a chunky vegetable soup. something you have, i love it. However one among my favorite soups of all time – cauliflower. To keep it mild and summery for the hotter weather this version is dairy-unfastened.  We then top it with candy and meaty seared scallops for a mild, wholesome and pleasurable summer season meal. And it truly couldn’t be less difficult.

Summer Cauliflower Soup With Seared Scallops

INGREDIENTS :

  • 4-6 tablespoons olive oil, divided
  • 2 large shallots, chopped
  • 1 head of cauliflower, chopped
  • 4-5 cups chicken broth
  • 1/3 cup Holland House White Cooking Wine
  • 2 tablespoons lemon juice
  • salt + pepper
  • 12 large sea scallops, patted dry
  • 1 small potato, peeled and chopped (omit if Paleo or Keto)

For Garnish:

  • chives, snipped

INSTRUCTIONS :
MAKING THE CAULIFLOWER SOUP:

  1. Heat a large soup pot over medium heat. Add 2 tablespoons of the olive and saute shallots for 2-3 minutes. Add the cauliflower, potato (if using), 4 cups of chicken broth and the cooking wine. Simmer for 10 minutes or until the vegetables are fork tender (soft). Add the lemon juice and season with salt and pepper to taste.
  2. To purée the soup use an immersion blender or allow to cool and process until smooth in a blender or food processor. Pour back in the soup pot and reheat just before serving. Add more chicken broth to thin if needed. Keep warm while searing the scallops.

SEARING THE SCALLOPS:

  1. Season scallops with salt and pepper. Then heat a large skillet or saute pan to medium-high heat. Add 2 tablespoons of oil. Once the oil begins to smoke, gently add the scallops to the pan making sure they have at least one to two inches of space between them. Cook the scallops, turning once, until just cooked through and a nice brown crust has formed. About 4 minutes total. Cook in batches if necessary, adding more olive oil to the pan in necessary. Transfer the cooked scallops to a plate until ready to serve.
  2. Tip: Avoid moving the scallops in the pan or they won't have a chance to caramelize.

SERVING THE SOUP:

  1. To serve, ladle soup into a bowl. Top with 2 to 3 seared scallops and then garnish with chives and a few drops of olive oil. Enjoy your summer cauliflower soup!

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