Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

Ingredients for Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

• 3 matskedar vegetabilisk olja, delad

• 240ml chopped white onion

• 1 garlic clove, sliced

• 3 3/4 cups (1/2- to 3/4-inch pieces cauliflower (from 1 large head)

• 350ml low-salt chicken broth

• 350ml whipping cream

• Grov kosher salt

• Freshly ground white pepper

• 1 leek (white and pale green parts only), cut into 1/8-inch-thick rounds

• 6 sea scallops, patted dry

• 1 (30-gm) jar American white sturgeon caviar (about 30g )

• 30ml purchased lemon-infused grapeseed oil

• Finely chopped fresh chives

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.

Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in centre of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in centre, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

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