INGREDIENTS cauliflower-veloute-with-seared-scallop-caviar-and-shichimi
INGREDIENTS cauliflower-veloute-with-seared-scallop-caviar-and-shichim
1 serving
30 minutes
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 Caviar |
Teaspoon shichimi (Japanese seven-spice blend) |
Fresh chives, chopped, for garnish (optional) |