Project 5: Cauliflower Soup with Seared Scallops & Basil-Pine Nut Oil

28 Nov

Recipes by Susan Oak

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.

 

Cauliflower Soup with Seared Scallops Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI

PINE NUT OIL: Cauliflower Soup with Basil-Pine Nut Oil – seared bay scallops, croutons, toasted pine nuts

Fat Fact: Cauliflower serves as a mild base that is enhanced with the addition of a flavorful oil.

Cauliflower soup
1 head cauliflower, cored and sliced evenly
3 Tbsp olive oil
1 onion, ciseler
2 cloves garlic, chopped
2 cups chicken stock
1 cup milk
½ cup heavy cream
½ cup walnut oil
Pinch of nutmeg
Salt and freshly ground black pepper
Chives, chopped
Pine nuts, toasted
2 slices white bread, crusts removed and cubed
Butter

1. Sweat the onion and garlic in olive oil. Add cauliflower, sweat briefly. Add nutmeg.

2. Cover with milk, stock, and cream, simmer until tender.

3. Puree in blender. Add pine nut oil and blend to combine. Season to taste.

4. Sauté bread cubes in butter, season with salt. Top soup with chives, pine nuts, croutons, scallops and a swirl of basil pine nut oil.

Basil Pine Nut Oil
1 bunch basil
1 cup pine nut oil

Puree basil leaves with oil in blender. Simmer for a few minutes. Cool, and then strain with cheesecloth.

Seared Bay Scallops
24 bay scallops
2 Tbsp blended oil
1 Tbsp butter
2 1/2 Tbsps paprika
2 Tbsps salt
2 Tbsps garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper

Combine dry ingredients. Season scallops with mixture. Heat saute pan. Add oil, sear scallops briefly. Add butter to pan as necessary, being careful not to let it burn.

Garnish soup with chives, pine nuts, croutons, scallops and pine nut basil oil.

 

One Response to “Project 5: Cauliflower Soup with Seared Scallops & Basil-Pine Nut Oil”

Trackbacks/Pingbacks

  1. Project 5: Fat « Eat Life FCI - November 28, 2010

    […] Spinach Salad with Spiced Walnut Oil Dressing 
asian pear, grapefruit, toasted walnuts, red onion PINE NUT OIL: Cauliflower Soup with Basil-Pine Nut Oil
 seared bay scallops, croutons, toasted pine nuts […]

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