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Seared Scallops with Roasted Caulifower Soup, Peppery Olive Oil & Fresh Parsley!


Scallops are like the tenderloin of the sea.  If I spot a seared scallop dish on a menu…it’ll be hard to steer me in another direction.  Seared in butter, with a nutty sweetness and tender texture…I could eat them right out of the pan, but plop them in a delicious soup with a little something extra…and, I’m DONE!  Stick-a-fork-in-me-done!  And just one bowl of soup, simply presented is completely satisfying.

Instructions are simple:

Take one head of cauliflower, cut it up into rough chunks, drizzle with olive oil, salt and pepper and roast in a 375º oven for 20 minutes, or until brown around the edges and your kitchen smells wonderful.  Prep the scallops by letting them rest on a plate on a counter so they come to room temperature, which helps with sear.  Sprinkle with kosher salt and let sit.  The salt actually helps bring soluble proteins to the surface which will also help develop a nice crust.  Once the cauliflower is cooked, let cool and then toss into a soup pot, add in chicken or vegetable broth to almost cover.  If you want a little more complex flavor, you could sweat some onions in the pot first and then dump the rest in.  Bring it to a boil and then break out your immersion blender.  (If you don’t have an immersion blender, you don’t know what you’re missing…it’s one of my favorite kitchen appliances and is a very inexpensive addition to your culinary toolbox.)  Purée the bejeezus out of it…the silkier the better.  And if you really want to get fancy you can break out a chinois, or strainer and make sure you’ve caught any sneaky chunks.  Season again with salt and pepper and any additional flavors you want; truffle salt would be interesting…maybe some smoked paprika…fresh herbs…you could go a lot of directions.  Keep the soup warm and sear the scallops in butter with at least a touch of oil which will help prevent the butter from burning.  When the pan is hot, add in the scallops, and make sure to not crowd the pan.  Leave the little guys be in the pan…don’t move them around, don’t peek underneath.  Just 2-4 minutes on the first side, flip them and cook for another 2 minutes and they will be done.  DO NOT OVERCOOK THE SCALLOPS!  It would be an atrocity of great proportion and the scallop police would come find you, take you away and feed you rubbery overcooked seafood for the rest of your life to prove a point.  Don’t do it!

Portion the soup out into shallow bowls, drop in the scallops, drizzle with a favorite olive oil and finish with a scattering of parsley and just a touch of sea salt!  Voilá!

You can thank me later!

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