METHOD
1. Prepare the Cauliflower Soup: In a large pot, bring the vegetable or chicken broth to a boil. Add the cauliflower florets and cook until they are tender, about 10-15 minutes. Remove from heat.
2. Blend the Soup: Using an immersion blender or a regular blender, blend the cauliflower and broth until smooth. Add the heavy cream and blend again until the soup is velvety. Season with salt and white pepper to taste. Set aside, keeping it warm.
3. Sear the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Heat a skillet over medium-high heat and add the butter. Once the butter is melted and sizzling, place the scallops in the skillet. Sear for about 1-2 minutes on each side, until golden brown and cooked through. Be careful not to overcook them.
4. Assemble the Dish: Pour the cauliflower cream soup into bowls. Place one seared scallop in the center of each bowl.
5. Garnish: Add a small spoonful of caviar on top of each scallop. Lightly sprinkle shichimi over the dish for a touch of heat and spice. Optionally, garnish with some finely chopped chives for a pop of color.
6. Serve: Serve the soup immediately, while the scallop is warm and the caviar remains fresh.
