Cauliflower Soup With Seared Scallops Lemon Oil And Caviar Recipes

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL, AND AMERICAN CAVIAR

Steps:

• 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.

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR

Steps:

• 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.

MUSTARD CAVIAR

Steps:

• Bring all ingredients to a boil over medium high heat in a medium saucepan.
• Reduce heat to low and simmer, stirring often and adding water by tablespoons if mixture is too dry.
• Cook until mustard seeds and still firm and intact and pop like caviar when bitten into, about 45-50 minutes.
• Remove saucepan from heat and let mustard mixture cool completely.
• Transfer to an airtight container and refrigerate.
• Keep chilled in the fridge for up to 2 weeks.

CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS

Steps:

• Snap off the tough stem ends from the asparagus spears.
• Cut the tips, each about 2 inches long, off 4 spears.
• Set the tips aside.
• Chop the remaining asparagus into 1-inch pieces.
• Bring a large pot two-thirds full of generously salted water to a boil over high heat.
• Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
• Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
• When the asparagus is cool, drain and set aside.
• In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
• When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
• Add the chopped asparagus and cook, stirring, about 5 minutes.
• Season with salt and pepper, and stir in the cream and stock.
• Bring to a boil and cook for 5 minutes.
• Stir in the spinach and cook for 2 minutes more.
• Transfer the soup to a blender and puree until smooth, about 2 minutes.
• Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
• Season the scallops with salt and pepper.
• In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
• When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
• Divide the scallops among 2 warmed soup bowls.
• Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
• Taste the soup and adjust the seasonings with salt and pepper.
• Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

CAULIFLOWER AND HORSERADISH GRATIN

Steps:

• Preheat oven to 375.
• Steam cauliflower until crisp-tender, about 9 minutes.
• Transfer to 13x9x2"-inch glass baking dish.
• Melt 3 tablespoons butter in heavy large saucepan over medium heat.
• Add flour and stir 2 minutes (do not brown).
• Gradually whisk in half and half.
• Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
• Mix in 5 tablespoons horseradish and vinegar.
• Season to taste with nutmeg, salt and pepper.
• Pour sauce over cauliflower and mix to coat.
• Sprinkle cheese over.
• (Can be made 1 day ahead. Cover and chill).
• Melt 3 tablespoons butter in heavy medium skillet over medium heat.
• Mix in mustard and remaining 2 tablespoons horseradish.
• Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
• Sprinkle over cauliflower.
• Bake until cauliflower is heated through, about 25 minutes.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
• Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.