Cauliflower Soup with Seared Scallops, Leeks and Salmon Caviar

cauliflower soup seared scallop salmon caviar

Cauliflower, like broccoli is the flower of the plant, and grows in compact clusters. With a mild, unique flavor and creamy white color, cauliflower can be eaten cooked or raw and is available fresh and frozen. This dish contrasts nicely the colors of white from scallops and cauliflower with the orange of salmon roe and green from the leeks and chive garnish.


1 tablespoons butter
1 shallot or 1 medium onion chopped
2 leeks (white and pale green parts only), cut into 1/2 in. dice
1 garlic clove, sliced
3 3/4 cups chopped cauliflower from the head
5 cups light chicken or vegetable broth
1/2 cups heavy cream (or to taste)
Coarse kosher salt
Freshly ground white pepper
4 large sea scallops
2 oz. fresh Salmon Roe
Finely chopped fresh chives
Fresh lemon juice (optional to taste)



Preparing the Cauliflower Soup

Heat 1 tablespoons butter in heavy large saucepan over medium heat. Add shallots and garlic. Cook on medium flame until shallots and garlic but not browned. Add the chopped cauliflower and chicken stock. Bring to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender (about 10 minutes). Puree the soup in small batches in blender until smooth. Pass the soup through a sieve. Return to same saucepan. Season soup with kosher salt and white pepper. Add the cream (more or less in quantity to your taste and diet. This soup can be made a day ahead (Note: Add the cream before serving).


Make sure to clean the leaks well by splitting down their center and opening them up. Leeks are known to contain a lot os sand and require extra care when cleaning. Season the leeks with salt and pepper then sweat the leeks in 1 tablespoon of butter.


Clean and dry very well the scallops. Season scallops right before cooking. Sear the scallops in olive oil.


Place a dollop of leeks in each plate. Top with a seared scallop. Place soup around leeks. Garnish with salmon roe and chives. At the table drizzle some extra virgin olive oil (and a few drops of fresh squeezed lemon juice) over the soup... see image below.