Scallops in a Cauliflower Puree


While at the market the other day, I saw this nice looking cauliflower and thought it would make a lovely soup.  I chopped it up and boiled it with some garlic and onion until tender.  I sautéed some garlic, orange bell pepper, and onion separately, to give it more depth of flavor.  I put the sautéed onion, garlic, and pepper with the boiled cauliflower, onion, and garlic into the food processor with a little butter, salt, chicken broth, and milk (and a tiny squeeze of lemon) until I had a smooth slightly thin consistency.  It was delicious.

I served it with seared scallop, dried crunchy corn kernels, and fresh herbs.

I loved the crunch of the corn… a perfect accompaniment.

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