1 Tablespoon butter ½ onion, sliced 2 cups cauliflower florets 2 cups gf chicken stock Kosher salt and fresh ground pepper to taste 1 Tablespoon olive oil 4 large or 8 medium sea scallops Chopped chives for garnish
Melt the butter in a heavy saucepan. Add onion and cook until onion is soft, but not brown. Add cauliflower and stock and simmer for 15 minutes, or until cauliflower is soft. Remove from heat and let cool. Puree in a blender. Return to the saucepan and keep warm on lowest heat. Heat a small skillet over high heat. Add oil and heat until hot. Season the scallops with salt and pepper then add to skillet and sear for about 2 minutes per side or until golden brown. Divide the bisque into soup bowls and place 1 or 2 scallops in the center of the bowl. Garnish with chives and serve.