Follow along with Susan Hay and Chef Mark McEwan, as he prepares a cauliflower soup with brown butter scallops. It’s simply delicious!
- 1 small head of cauliflower, cut into small florets
- 2 large fresh scallops, season with olive, salt and pepper
- 1 cup water
- 1 cup milk
- ½ cup 35% cream
- Salt & White pepper to season
- Pinch of nutmeg
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 tbsp fine cut chives
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- In a saucepan, add cauliflower florets, milk, water, salt, pepper, nutmeg, cream and butter. Once all ingredients are together, bring pan to a simmer and cook until cauliflower is tender to touch.
- Place a small fry fan on the stove (nonstick) add heat and bring to a high sauté temperature.
- Place seasoned scallops in the hot nonstick pan. Touch scallops on the heat until golden in colour, …