- 3 shallots, sliced
- 7 tablespoons canola oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon white pepper, divided
- 1 small head cauliflower
- 1 (2-inch) piece fresh ginger, peeled and chopped
- 1 yellow onion, chopped
- 1 garlic clove, chopped
- 5 cups chicken broth
- 1 1/2 tablespoons Madras curry powder
- Pinch of saffron threads
- 6 tablespoons fresh orange juice
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup all-purpose flour
- 16 sea scallops
- Garnish: fresh mint leaves
How to Make It
Separate shallot rings, and pat dry with paper towels.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots, and cook 9 minutes or until golden brown, stirring occasionally. Drain shallots on paper towels; sprinkle with 1/4 teaspoon salt. Set aside.
Heat a Dutch oven over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon white pepper, cauliflower, and next 6 ingredients. Bring to a boil; cover and simmer 10 minutes or until vegetables are tender.
Process half of mixture in a blender until smooth, stopping once to scrape down sides. Repeat procedure with remaining mixture. Return puree to Dutch oven. Stir in orange and lemon juices. Keep warm.
Heat remaining 4 tablespoons oil in a large nonstick skillet over medium-high heat. Combine remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper with flour in a shallow bowl. Dredge scallops in flour mixture, shaking off excess. Cook scallops in pan 2 minutes on each side or until golden brown.
Ladle soup into 4 shallow bowls; place 4 scallops in the center of each bowl, and sprinkle with crispy shallots. Garnish, if desired.