Cauliflower soup with grilled scallops

Cauliflower soup with grilled scallops

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Soup is perfect for everyday meals or as a starter. This one has a creamy taste and grilled scallops soaked in lemon complement it nicely.

Ingredients

Quantity Ingredient

Soup

Quantity Ingredient
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons curry powder
1 large cauliflower, chopped
1 litre water
100ml double cream
salt
pepper

Scallops

Quantity Ingredient
12 scallops
2 tablespoons olive oil
1/2 lemon, juiced
8 watercress sprigs

Method

  1. Heat the oil in a large saucepan. Add the onion, garlic and curry powder and fry lightly. Add the cauliflower and water and bring to the boil, then reduce the heat and simmer for 30 minutes.
  2. Brush the scallops with olive oil and sprinkle with salt and freshly ground pepper. Heat a ridged grill pan and cook for 3 minutes on each side. Take the scallops off the heat and pour some lemon juice over them.
  3. Blend the soup until smooth in a blender or food processor, add the cream and season to taste with salt and pepper. Arrange the scallops on four skewers and serve on the top of the soup, decorated with watercress.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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