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Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots
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| Prep Time: 7 minutes
Cook Time: 48 minutes
Yield: Makes 4 servings Ingredients | |
| 3 | shallots, sliced |
| 7 tablespoons | canola oil, divided |
| 1 teaspoon | salt, divided |
| 1/2 teaspoon | white pepper, divided |
| 1 small head | cauliflower |
| 1 (2-inch) piece fresh ginger, peeled and chopped | |
| 1 | yellow onion, chopped |
| 1 | garlic clove, chopped |
| 5 cups | chicken broth |
| 1 1/2 tablespoons | Madras curry powder |
| Pinch | saffron threads |
| 6 tablespoons | fresh orange juice |
| 1 1/2 tablespoons | fresh lemon juice |
| 1/3 cup | all-purpose flour |
| 16 | sea scallops |
Garnish: fresh mint leaves
Preparation
1. Separate shallot rings, and pat dry with paper towels.
2. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots, and cook 9 minutes or until golden brown, stirring occasionally. Drain shallots on paper towels; sprinkle with 1/4 teaspoon salt. Set aside.
3. Heat a Dutch oven over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon white pepper, cauliflower, and next 6 ingredients. Bring to a boil; cover and simmer 10 minutes or until vegetables are tender.
4. Process half of mixture in a blender until smooth, stopping once to scrape down sides. Repeat procedure with remaining mixture. Return puree to Dutch oven. Stir in orange and lemon juices. Keep warm.
5. Heat remaining 4 tablespoons oil in a large nonstick skillet over medium-high heat. Combine remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper with flour in a shallow bowl. Dredge scallops in flour mixture, shaking off excess. Cook scallops in pan 2 minutes on each side or until golden brown.
6. Ladle soup into 4 shallow bowls; place 4 scallops in the center of each bowl, and sprinkle with crispy shallots. Garnish, if desired.
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