1large cauliflowerweighing about 1kg/2lb, leaves & core removed, cut into florets
1tablespooncurry powder(or ground cumin)
ground pepper
2teaspoonsaltfleur de sel
900ml (30 fl oz/ less than 4 cups)chicken/veg stock
6fresh scallops
20g (¾ oz/ 1½ tbsp)butterunsalted
1teaspoonground turmeric
1teaspoonsmoked saltoptional
fresh coriander leaves & dried onions for garnishand curry macarons!
Instructions
Heat the olive oil in a large, heavy based pan and add the onion. Cook gently for 5 minutes without browning. Add the cauliflower florets and curry powder and sauté in the oil for another 5 minutes until the curry coats the florets. Add the pepper, salt and stock (the stock should be at the same level as the cauliflower, just enough to cover).
Bring to the boil, then cover and simmer for about 20 minutes until the vegetables are soft.
Blend until smooth.
Melt the butter in a frying pan over medium-high heat and once foaming, add the turmeric and scallops. Sear them for about one minute on each side (depending on their thickness – please don’t overcook as they’ll turn rubbery). Top with a pinch of smoked salt, if using. You may want to cut the scallops in half.
Pour the soup into bowls, add a scallop each to sink into the soup and serve with crispy onions, fresh coriander and a mini curry macaron (optional! Recipe in my 1st book, Mad About Macarons)
Notes
Food & Wine Pairing:
What wine to accompany this curried cauliflower soup with seared scallops? A chilled glass of white Burgundy or a Chenin Blanc.