Grgich Hills Estate Winery

Cauliflower Bisque with Scallops

September 5, 2013 • Posted in: Chardonnay - Carneros Selection

Cauliflower Bisque ScallionsPair with Grgich Hills Estate Chardonnay, Carneros; Serves 6

  • 1 tablespoon butter plus ¼ stick butter for brown
  • butter, cut into small ½ inch pieces
  • ½ medium yellow onion, sliced
  • 2 cups cauliflower flowerets
  • 2 cups chicken stock
  • Salt and pepper to taste
  • 6 sea scallops
  • Sniped chives for garnish

In a heavy bottomed sauce pot, heat the butter. Add the onion and cook a few minutes until the onions are soft, but not brown. Add the cauliflower and stock. Simmer for 15 minutes or until the cauliflower is soft. Remove from the heat and let cool. Purée in a bender until smooth. While the bisque is cooling make the brown butter and sear the scallops. Place the stick of butter in a large sauce pot and cook until the butter foams and starts to brown – about 5 minutes. Pour the browned butter into a glass or metal bowl to cool. Sear the scallops by heating a small sauté pan over high heat. Add the oil and heat until smoking hot. Season the scallops with salt and pepper and sear for 2 minutes or until golden brown. Turn the scallops over to sear the other side for another 2 minutes or until cooked through. To serve, heat the bisque and divide into soup bowls. Place a scallop in each bowl and drizzle bisque with a teaspoon of the brown butter.

Recipe and photo by Todd Muir and Wine Country Chefs