Cauliflower Soup with Scallops
Makes 4-6 servings
*1 scant tablespoon butter
*1 small shallot, minced
*1 garlic clove, minced
*1 medium head cauliflower
*Equal parts chicken stock and water, about 3ish cups of each
*1/4 cup cream
*1 thumbnail size piece of Parmesan rind (or just a piece cut from a wedge)
*S&P (white pepper, if you don't want to blemish the ivory surface of the soup!)
*3-4 bay scallops or 1 sea scallop per serving
Carve the core out of the cauliflower and break the head into small florets. In a pot melt butter over medium heat and drizzle with a dribble of evoo. Sweat the shallot for a few minutes, add the garlic and continue to saute for a few minutes more. Add the cauliflower, then just barely cover with water & chicken stock (around 3-3 1/2 cups of each). Throw in the piece of Parmesan. Bring to a boil, then simmer for 30 minutes with the pot partially covered. When the cauliflower is totally tender, puree everything with an immersion blender and add the cream. Season with salt & white pepper to taste. Pass the soup through a fine mesh sieve to achieve that smooth silky consistency.
Meanwhile, prep the scallops – trim the muscle if necessary and dry the scallops thoroughly. Season with S&P. Heat a skillet over high heat, add a small slick of evoo and sear scallops briefly on both sides, about a minute total for bay scallops and a minute and a half per side for sea scallops. Serve soup in shallow bowls and garnish with the scallops.