Yes, that's right. I said it. MAD SKILLS! Throwback to 2001!
- 3 tablespoons vegetable oil, divided
- 1 cup chopped white onion
- 1 garlic clove, sliced
- 3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)
- 2 cups low-salt chicken broth
- 1 1/2 cups whipping cream
- Coarse kosher salt
- Freshly ground white pepper
- 1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds
- 6 sea scallops, patted dry
- 1 (30-gm) jar American white sturgeon caviar (about 1 ounce)
- 6 teaspoons purchased lemon-infused grapeseed oil
- Finely chopped fresh chive
· 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.
I'd love to try this but not as much as I love the name Harris Teeter. We don't have any of them in my area, but I would willing shop there just for the joy of saying things like, "I'm off to Harris Teeter's!" or "Do you need anything from Teeters?" or best yet, "I'm going to make a Teeters run. Can I grab you anything?"
Sorry. I'm feeling a little bit immature these days...
Posted by: Matt | March 04, 2009 at 06:42 AM
I heart caviar!!!!
I would gobble it down in a second!
Posted by: Sabrina | March 04, 2009 at 08:13 AM
Cauliflower with scallops sounds perfect!
Posted by: lisaiscooking | March 04, 2009 at 10:54 AM
I'm impressed:-) That looks delicious! I need to find a place I can get $10 caviar up in these parts.
Posted by: Marc @ NoRecipes | March 04, 2009 at 12:50 PM
This totally looks so good. Beautiful picture.
Posted by: Hélène | March 04, 2009 at 12:50 PM
I love caviar! YUM!
Posted by: pinkstripes | March 04, 2009 at 01:19 PM
I have been thinking of grabbing one of those little tins of caviar and trying it out. You have convinced me to go ahead!
Your dinner is indeed impressive, so decadent and lovely!
Posted by: Natashya | March 04, 2009 at 02:01 PM
Fancy ingredients for sure. Mad skills totally. We are impressed! And hungry. Mostly hungry.
Posted by: The Duo Dishes | March 04, 2009 at 03:28 PM
This looks lovely and sounds tasty - scallops are great! But then again, I love prunes too. :)
Posted by: Amber Marie | March 04, 2009 at 07:53 PM
This was seriously one of the best things I've EVER made. I actually substituted the cream for nonfat 1/2 & 1/2 and instead of caviar I used caramelized shallots on top. I did use the trick of effusing olive oil with lemon which was lovely. I love this recipe and will make it again for a dinner party! Thanks!
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Posted by: Rerto Jordans | June 18, 2010 at 11:31 PM
This is the exact recipe I'm doing tomorrow for Father's Day. I couldn't find the lemon infused grapeseed oil either. So I was planning on olive oil and lemon juice. Nice to see it's an adequate substitute.
BTW this is our first course. I'm doing seared scallops in a garlic sabayon on arugula for the main course.
Posted by: mlaiuppa | June 20, 2010 at 12:16 AM
This totally looks so good. Beautiful picture.
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