Rustic Cauliflower Stew with Seared Scallops and Pea Sprouts

UPDATE: This post made it to Tastespotting.com!

Rustic Cauliflower Stew with Seared Scallops and Pea Sprouts

 

For the Soup:

Extra virgin olive oil

1 white onion, diced

1 leek, sliced

2 shallots, sliced thinly

3 cloves garlic, diced

3 stalks lemongrass

2 tablespoons dried thyme

2 heads cauliflower, stem removed, florets roughly chopped

1 cup coconut cream

1 can coconut milk

1 cup soy milk

Lemon

Kosher salt

Pea Sprouts

 

For the Scallops:

30-40 bay scallops or 16 sea scallops

Extra Virgin Olive Oil

Pepper

 

 

For the Soup:

In a large pot over medium heat, add olive oil. When oil is hot, add onion, shallots leeks, and garlic.

Add a pinch of salt and stir frequently.

Peel the outer layer of the lemongrass. Using a heavy object (I used a hammer), smash and bruise the lemongrass stalk until middle is split.

Add the lemongrass and thyme.

When onions are translucent, add the cauliflower.

Cook, stirring frequently until the cauliflower begins to soften.

Add coconut cream, coconut milk and soy milk.

Cook until cauliflower is very soft.

Remove lemongrass.

Use a potato masher to mash the cauliflower.

 

For the Scallops:

In a pan, heat olive oil. Season scallops with pepper and add to the pan, making sure to develop a crust on the bottom of the scallop.

Flip the scallop and continue cooking on the other side.

Remove scallops from pan and drain on paper towels.

 

Place the soup in a bowl. Top with scallops, sprinkle with pea sprouts and squeeze of a slice of lemon.

 

Serve.

 

I found this recipe but it was loaded with cream and milk.  I lightened it up with soy, coconut and extra cauliflower. Cauliflower is in season right now . . . Yummy!

I posted a few photos to Instagram (@foodfashionandfun) while I was cooking.  Follow me to see what I’m up cooking up on a daily basis.

 

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