The Gilt

Cauliflower Apple Soup
Seared Diver Scallop and Curry Oil

March's featured dish is a perfect transition from winter to spring! Taste the fresh, spicy flavor and Middle Eastern undertones of Executive Sous Chef Justin Bogle's delectable and easy to prepare seasonal dish. Try it at home, or make your reservation at GILT Restaurant today!

Serves: 10 People

Cauliflower Apple Soup Ingredients:

• 2 Heads of Cauliflower roughly chopped into florets only
• 1 Large White Onion, thinly sliced
• 4 Cloves of Garlic, thinly sliced
• 2 Granny Smith Apples, peeled and diced
• 2 Tablespoons Unsalted Butter
• 8 Cups of Chicken Stock
• 1 Cup Heavy Cream
• Salt and Pepper (to taste)

Preparing the Cauliflower Apple Soup:

1. In a large heavy bottom pot start by melting the butter. Once the butter has melted, add the onion and garlic and sweat on low flame for 10 minutes, being careful not to get any color. Now add the chopped cauliflower and diced apples and continue to sweat for 5 more minutes. At this point add the chicken stock and bring to a slow simmer for 20 to 25 minutes. Now add the cream and return to a simmer. Once the soup has simmered for 5 minutes remove from heat. Transfer contents to a blender and puree till smooth and creamy. When finished, adjust seasoning with salt and pepper.

Curry oil Ingredients:

• 1/2 Cup neutral oil
• 1/2 Tablespoon Madras curry powder

Preparing the Curry oil:

1. Place oil and curry powder in small pot and slowly heat. Make sure not to get it too hot or it will burn the curry powder. Once you have heated the oil remove form the heat and let stand at room temperature for 20 minutes to infuse.

Scallops Ingredients:

• 1 Pound Diver Scallops, muscles removed
• 1/4 Cup Neutral Oil
• Salt and Pepper (to taste)

Preparing the Scallops:

1. Right before serving the soup place a large non-stick sauté pan on medium high heat. In the mean time season the scallops with the salt and pepper. Once the pan is hot add the oil and then place the scallops in the pan. Sear on the first side approximately 2 minutes or until they are nice and caramelized, then flip to the other side and continue to cook for 2 more minutes. Remove from pan.

To Serve:

1. Warm soup to a simmer and portion soup into serving bowls. Place one diver scallop in the center of each bowl and finish by spooning a little curry oil around the soup.