Curried Cauliflower Soup and Seared Scallops
Lightly Curried Cauliflower Soup with Seared Scallops. Thick, nourishing soup made with coconut milk and finished with buttery pan-seared scallops, turmeric, toasted cumin and gluten-free. Elegant for a dinner party but easy enough for a cosy weekend bowl.
Equipment
- stick blender or food processor (for blending)
Ingredients
Curried Cauliflower Soup
- 2 tablespoon ghee or olive oil
- 1 large onion finely chopped
- 1 large cauliflower weighing about 1kg/2lb, leaves & core removed, cut into florets
- 1 tablespoon Madras curry powder
- 200 ml (7 fl oz) coconut milk small carton
- 750 ml (1 ¼ pints+ 2 tbsp) chicken/veg stock
- ground pepper
- 2 teaspoon salt fleur de sel
Seared Scallops
- 12 fresh scallops washed and dried
- 20 g (¾ oz/ 1½ tbsp) ghee (or unsalted butter)
- 1 teaspoon cumin seeds optional
- ½ teaspoon ground turmeric
- fresh coriander leaves finely chopped
Instructions
Curried Cauliflower Soup
- Heat the ghee (or olive oil) in a large, heavy based pan and add the chopped onion. Cook gently for 5 minutes without browning. Add the curry powder and sauté for another 5 minutes then add the cauliflower florets (keep one aside for the garnish - see NOTES), stirring around until they're coated in the curry.
- Add the coconut milk and stock (the stock should be at the same level as the cauliflower, just enough to cover). Bring to a brief boil, then cover and simmer for about 20 minutes until the vegetables are soft.
- Blend until smooth, season with salt and black pepper. Set aside until ready to serve.
Seared Scallops
- Prepare the scallops, wash and pat them dry on kitchen paper. Before serving, melt the ghee (or butter) in a frying pan over medium-high heat and once foaming, add the cumin seeds and scallops. Sear them for about 1-2 minutes on each side (depending on their thickness. Don’t overcook as they’ll turn rubbery). Top with a pinch of turmeric, if using. You may want to cut the scallops in half.
- Pour the soup into bowls (not too high up to hold the scallops above the surface), add 2 scallops each and serve with the finely chopped fresh coriander
Notes
Madras Curry Powder: Madras is a blend of ground cumin, fennel, fenugreek, mustard, coriander, chilli, turmeric, garlic, cloves, bay and curry leaves. This can be replaced with your favourite ground curry mix. Use a mild mix for French taste or medium (or 2 tbsp) for extra warmth.
Seared Scallops: Sear last minute and well dried. Scallops are best straight from the pan. Don’t cook them early and reheat them – they turn rubbery.
Texture Tip: For the silkiest finish, blend longer than you think and add a splash more stock if needed.
Cauliflower Garnish: Keep a raw cauliflower floret aside and, just before serving, grate finely like confetti or slice finely using a mandoline for decor.
Wine Pairing: White Burgundy or Chenin Blanc pairs beautifully.
Storage: Soup keeps 3 days in the refrigerator or freezes well (up to 3 months). Scallops should be seared fresh.
Nutrition
Calories: 240kcal
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