Roasted Cauliflower and Potato Soup with Sea Scallops
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Credit: Freeman Moser III, Senior Executive Chef, Kraft Foodservice, Northfield, Ill.
The National Culinary Review, April 2013
7 lbs. cauliflower, large dice
7 lbs. potatoes, peeled, large dice
1 cup extra virgin olive oil, divided
1½ cups Grey Poupon Classic Dijon Mustard
2 qts. half-and-half
2 qts. chicken stock
½ cup hot red curry paste, Indian style
2½ T. salt
1¹/³ T. white pepper
32 cauliflower florets
32 large (2 oz.) sea scallops
1. Toss large-dice cauliflower and potatoes with ½ cup olive oil. Spread on bottom of parchment-paper-lined sheet pan. Roast in 375ºF convection oven 15 minutes, or until lightly browned.
2. Transfer to saucepan. Stir in mustard, half-and-half, chicken stock and curry paste. Simmer on medium 30 minutes, stirring occasionally. With food processor or blender, process in small batches until smooth. Season with salt and pepper.
3. Cut 1 large flat slice (about 2 inches in diameter) off each of 32 cauliflower florets; cut remaining cauliflower into small florets. In remaining ½ cup hot olive oil in skillet on medium-high heat, sear slices and florets until lightly browned. Remove cauliflower; set aside. Add scallops to skillet; cook 1½-2 minutes on each side until lightly browned and opaque.
4. Per serving: Ladle 8 oz. soup into bowl. Top with 1 cauliflower slice and 1 scallop. Spoon 1 T. small cauliflower florets around scallop.
32 (8 oz.) servings
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