Cauliflower Velouté With Seared Scallop, Caviar and Shichimi
1. Prepare the Cauliflower Soup: In a large pot, bring the vegetable or chicken broth to a boil. Add the cauliflower florets and cook until they are tender, about 10-15 minutes. Remove from heat. 2....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ru.attiluscaviar.co.uk.
Cooking tools:
- Immersion blender
- Blender
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
- Paper towel
Ingredients
- Medium cauliflower, cut into florets
- 1 Cup heavy cream
- 2 Cups vegetable or chicken broth
- Salt and white pepper to taste
- Large scallops, cleaned
- 2 Tablespoons butter
- Tablespoon of Royal Oscietra Caviar
- Teaspoon shichimi (Japanese seven-spice blend)
- Fresh chives, chopped, for garnish (optional)
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