Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots |
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Prep Time: 7 Minutes Cook Time: 48 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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 of 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 |
Directions:
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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