Cauliflower Bisque with Seared Scallops
- 1 Tbsp butter plus 1/4 stick for brown butter, cut into small 1/2 inch pieces
- 1/2 medium yellow onion sliced
- 2 cups cauliflower flowerets
- 2 cups chicken stock
- 6 sea scallops
- salt and pepper to taste
- snipped chives for garnish
- Heat the butter in a heavy-bottomed saucepot.
- 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 blender until smooth.
- While the bisque is cooling, make the brown butter and sear the scallops. Place the stick of butter in a large saucepot and cook until the butter foams and starts to brown for about 5 minutes.
- Pour the browned butter into a glass or metal bowl to cool.
- Sear the scallop 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 scallop over to sear the other side for another 2 minutes or until cooked through.
- To serve, heat the bisque and divide it into soup bowls. Place a scallop in each bowl and drizzle bisque with a teaspoon of brown butter.
Pairs with Grgich Hills Estate Chardonnay, Miljenko's Selection - shop here