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Curry-Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots

Photo: Con Poulos; Styling: Deborah Williams
Prep time 7 mins
Cook time 48 mins
Yield Makes 4 servings


  • 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

  1. Separate shallot rings, and pat dry with paper towels.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Ladle soup into 4 shallow bowls; place 4 scallops in the center of each bowl, and sprinkle with crispy shallots. Garnish, if desired.