INGREDIENTS cauliflower-veloute-with-seared-scallop-caviar-and-shichimi
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) |