My apologies for the long absence and lack of post lately. I had a wonderful time in Italy with the family in June and when I came back, there were just too many social events to attend and catching up with great pals from overseas.
I had just sorted out the Italy trip photos and will be sharing with you very soon some really interesting wineries and restaurants that left a deep impression on me during the trip.
For now, let me just share with you this easy but elegant soup recipe that the family enjoys very much.
Ingredients (Serves 4)
6 large scallops
1 medium onion, chopped
1 clove garlic
1 head cauliflower, removed stalk and cut into florets
800ml chicken broth
100ml heavy cream
Sea salt and pepper
Truffle oil (optional)
Heat the butter in a large saucepan, add chopped onion, garlic a pinch of salt. Sweat the onion in medium heat until soft and translucent but not coloured.
Tip in the cauliflower florets followed by the chick stock. Bring to boil and simmer for about 30 minutes until cauliflower is soft and tender.
Puree the soup with a handheld stick blender until soup is smooth. Reheat the soup, add cream and mix well. Season with salt and pepper.
Cut each scallop horizontally into two discs and season with salt and pepper.
Heat a large heavy-based frying pan until very hot, then add half the olive oil. Lay the scallop discs in the pan and cook for 1-1.5 minutes on each side; they should feel slightly springy when pressed. Lift them out onto a warm plate and set aside.
Get ready 4 flat bottom soup plates. Place 3 scallop discs onto each plate.
Ladle the soup into the plates until it just flushes but not covering the scallops. Drizzle over with a little truffle oil and garnish with fresh dill. Serve immediately.