Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Cauliflower Soup with Scallops & Caviar

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

3 Tablespoons extra virgin olive oil, divided
1 cup chopped onion
1 garlic clove, coarsely chopped
1 head of cauliflower (about 3-3/4 cups), cut into 1/2 to 3/4 inch pieces
1-1/2 cups gf Chicken Stock
1-1/2 cups heavy cream
Salt and freshly ground black pepper
6 sea scallops, patted dry
1 30 gm jar of white sturgeon caviar
Finely chopped fresh chives
6 teaspoons lemon infused olive oil

Directions

Heat 2 tablespoons extra virgin olive oil in a heavy saucepan over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. Add the cauliflower pieces, chicken stock and cream. Bring to a boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18-20 minutes. Puree the soup in batches in a blender or food processor until smooth. Return the soup to the saucepan. Season the soup with salt and freshly ground black pepper. (Note: See tips below for making soup in advance) Keep warm over very low heat.

Season the scallops with salt and freshly ground black pepper. Heat the remaining tablespoon of olive oil in a medium non-stick skillet over high heat. Sear the scallops until brown and just opaque in the center, about 1-1/2 minutes per side. Place one scallop in the center of 6 shallow soup bowls. Top the scallop with about 1/8 teaspoon caviar. Ladel the cauliflower soup around the scallop. (If the soup seems too thick, thin it with a little milk.) Sprinkle soup with chopped chives and drizzle with lemon infused olive oil. Serve.

Tips

The pureed cauliflower soup can be made one day in advance. After you puree the soup, cool slightly, cover and chill. Rewarm over medium low heat, stirring occasionally, before serving.

Recommended Tools