1small potato, peeled and chopped(omit if Paleo or Keto)
1/3cupHolland House White Cooking Wine
salt + pepper
12large sea scallops, patted dry
MAKING THE CAULIFLOWER SOUP
Heat a large soup pot over medium heat. Add 2 tablespoons of the olive and saute shallots for 2-3 minutes. Add the cauliflower, potato (if using), 4 cups of chicken broth and the cooking wine. Simmer for 10 minutes or until the vegetables are fork tender (soft). Add the lemon juice and season with salt and pepper to taste.
To purée the soup use an immersion blender or allow to cool and process until smooth in a blender or food processor. Pour back in the soup pot and reheat just before serving. Add more chicken broth to thin if needed. Keep warm while searing the scallops.
SEARING THE SCALLOPS
Season scallops with salt and pepper. Then heat a large skillet or saute pan to medium-high heat. Add 2 tablespoons of oil. Once the oil begins to smoke, gently add the scallops to the pan making sure they have at least one to two inches of space between them. Cook the scallops, turning once, until just cooked through and a nice brown crust has formed. About 4 minutes total. Cook in batches if necessary, adding more olive oil to the pan in necessary. Transfer the cooked scallops to a plate until ready to serve. Tip: Avoid moving the scallops in the pan or they won't have a chance to caramelize.
SERVING THE SOUP
To serve, ladle soup into a bowl. Top with 2 to 3 seared scallops and then garnish with chives and a few drops of olive oil. Enjoy your summer cauliflower soup!