Cauliflower Soup with Scallop and Pancetta Hash - Featured Recipe -
Featured Recipes

Cauliflower Soup with Scallop and Pancetta Hash

I used to eat this Cauliflower soup a lot when I was at the CIA (Culinary Institute of America). We were assigned a dining room to eat in everyday and this was one of my favorite soups. I added the scallop hash to it for a twist.
Categories: Seafood, Soups, Vegetables
Step 1
2 head • Cauliflower florets
2 • Leeks, whites only • diced
1 • Onion • diced
4 • Celery stalks • diced
4 cup • Cream
4 cup • Milk
1 qt • Chicken stock
3 tbsp • Butter • softened
2 tbsp • Blended Oil
Salt to taste
White pepper to taste
In a large pot, add butter and oil. Sweat leeks, onions, and celery until translucent. (Do not put any color on the vegetables.) On medium heat, add cauliflower, cream, milk and chicken stock. Bring to a simmer and cook until vegetables are very tender, about 45 minutes. Puree in blender with rest of butter and season and strain.
Step 2
6 • Sea scallops
1/4 cup • Pancetta • diced small
1 • Medium potato • diced small
2 tbsp • Oil
1 tbsp • Chervil • chopped
1 tbsp • Chives
Salt and pepper to taste
In sauté pan with oil, render down pancetta until crispy. Remove from pant, drain in paper towels and reserve oil. In pot with water blanche potatoes until tender, set aside. In sauté pan with reserve pancetta oil add sea scallops and sear until golden brown; set aside; cool and dice. Mix together scallops, pancetta, potato, herbs then season with salt and pepper.


Add 2 tablespoons of scallop hash to center of bowl and ladle in soup.

Recipe courtesy of Chef de Cuisine Thomas Harkins, SoleFood Restaurant, Loews Philadelphia Hotel, Philadelphia, PA


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