Curried Cauliflower Soup with Seared Scallops

Curried Cauliflower Soup with Seared Scallops

The soup's base is simple - cauliflower, onion, curry powder, stock and coconut milk - blended until smooth. The texture is not thin or watery. It's thick and velvety, the kind of soup that actually feels like a meal.

Then come the scallops. Quickly seared in a hot pan with ghee (or butter), cumin seeds and a touch of turmeric, they sit on top and add that sweet, nutty, almost caramelised seafood flavour. It's the contrast that makes this special: warm curry, creamy cauliflower, golden scallops.

I first fell for this pairing in Paris during scallop season at la Fête de Coquille de Saint Jacques (Scallop Festival) high on the hill in Montmartre and the Fête de Saint-Vincent Tournante wine festival in Burgundy. Chefs served seared scallops straight from the pan. Since then I've added the extra garnishes to finish, which makes it rather festive.

This is an easy dinner party starter, a cosy main course for two, or just a treat-yourself weekend bowl with a glass of white Burgundy.

Why You'll Love this Cauliflower Soup with Scallops

• The soup is thick, smooth and comforting, not watery.
• You get warmth from curry powder and turmeric without blow-your-head-off heat.
• It's naturally gluten free and lighter than a cream-based soup.
• Seared scallops on top turn it into something you'd happily serve to guests.
• It's fast. The soup simmers while you set the table, and scallops cook in 2 minutes.

Ingredients - What's You'll Need

For the thick curried cauliflower soup:

• Cauliflower - one whole head. Use the florets and the stem. The stem softens and helps give body to the soup.
• Onion - cooked slowly so it turns sweet and mellow.
• Curry powder - I use a mild Madras-style curry powder. It perfumes the soup instead of overpowering it. Increase for more spice or a different strength
• Turmeric - optional but lovely. It adds colour and warmth. You could instead garnish with paprika if you prefer.
• Coconut milk - just enough to round off the edges and add a little creaminess.
• Stock - vegetable or chicken. Good stock = good soup.
• Ghee - I like using ghee, which is healthy and adds to the curry flavours. It's clarified butter - to make your own, see my instructions in this recipe for béarnaise sauce.

For the pan-seared scallops. This turns a simple soup into something special.

• Fresh scallops. Dry them well before they hit the pan. Wet scallops steam instead of searing.
• Ghee. Ghee gives a nutty flavour and handles higher heat. Otherwise use a mixture of butter and olive oil, so not to burn.
• Cumin seeds (optional but so good!) and turmeric. They echo the curry in the soup.
• Fresh coriander leaves: optional but adds a lovely colour and flavour as garnish.

How To Make Curried Cauliflower Soup

• Soften the onion: Cook the chopped onion in a little ghee or olive oil until soft. Stir in the curry powder (and turmeric if using).
• Add the cauliflower: Cut the florets off the head of cauliflower. Add them and keep one aside for the garnish later. Stir so it's well coated in the spices.

• Add liquid: Pour in the stock and the coconut milk. The cauliflower should sit just under the liquid.
• Simmer: Cover and cook until the cauliflower is completely tender.
• Blend: Blend the soup until smooth and creamy. Season with salt and pepper. The texture should be thick and velvety.

How to Sear Scallops in a Frying Pan

• Prep: Pat the scallops dry with kitchen paper. Chop the coriander. Heat ghee (or butter) in a frying pan with a few cumin seeds (or more curry powder).
• Sear: When the pan is hot and the fat is foaming, add the scallops. Sear about 1-2 minutes on each side until golden.
• Serve: Ladle the thick curried cauliflower soup into bowls, top with two scallops, a pinch of turmeric, grated or finely sliced raw cauliflower, and fresh coriander.

Tips for Success - and Make-Ahead for Entertaining

• Make it ahead: You can make the soup in advance and reheat it. The texture even thickens a little more by the next day.
• Sear scallops last minute: Scallops are best straight from the pan. Don't cook them early and reheat them - they turn rubbery.
• Mild curry = elegant: Use a mild curry powder so it doesn't fight the scallops. You're after warmth, not heat.
• Texture control: Want a looser soup? Add a splash more stock after blending. Want it luxurious and spoon-coating? Keep it thick.
• Finish with something crunchy: A pinch of smoked salt, toasted cumin seeds, or a few pumpkin seeds all work.

What to Serve with Curried Cauliflower Soup and Scallops

What flavours go well with cauliflower? Curry powder, turmeric, cumin, coconut milk, scallops, prawns, and citrus all flatter cauliflower. That's why this works.

This bowl goes well with a chilled glass of white Burgundy, a minerally Chablis, or a more fruity Chenin Blanc. Warm flatbread or naan on the side also turns it into a complete meal.

If you'd rather keep it French bistro style, just serve it as a starter in smaller bowls before roast fish or chicken.