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....
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Skillet
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Mixing bowl
- Spoon
- Stove
- Colander
- Paring knife
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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