This is another wonderful, delicious way to serve scallops. The soup is also good, don’t get me wrong. Together they make an awesome winning appetizer. Hey Boss, do I now get that raise?
- 1 leek, white and pale green parts only, thinly sliced
- 3 tbsp. butter
- 1 garlic clove, chopped
- 1/2 large cauliflower, in florets
- 1 lb . parsnips, washed, peeled and thinly sliced
- 2 1/2 cups chicken stock
- 1 1/2 cups heavy whipping cream
- pinch of salt and white pepper
- 6 large scallops
- olive oil
In a soup pot, sweat the leek in butter for 8 minutes without browning. Add the garlic and cook 1 more minute.
Add the cauliflower, parsnip, stock and cream. Bring to boil and simmer for about 15 minutes. Make sure the parsnip is completely cooked through. Blend is several batches until smooth. Season to taste and set aside.
Preheat a skillet for 3 minutes and in a small amount of olive oil, brown them for 1 minute. Turn and brown the other side until they are cooked but still soft. Do not over cook or you will have rubber. Remove from heat and keep warm.
Ladle the piping hot soup into deep soup bowl, place one scallop in the center.
Now to raise the bar…..make a cumin froth by using 1/4 cup cold milk and 1 tsp. ground cumin . Use a frother to make a froth. Garnish around the scallop with a half circle on one side of the bowl. Add a pinch of microgreens and holy schamoley….what a dish!.