Cauliflower and Smoked Cheddar Chowder
- 1 tbsp butter
- 1 tbsp soy oil
- 1 small onion, peeled & finely chopped
- 1 - 2 cloves garlic, peeled & finely chopped
- 1 head cauliflower, cut into small-ish pieces
- 500ml milk
- 250 ml cream
- 250g smoked cheddar cheese, grated
- 1 tsp butter
- 8 - 12 fresh scallops
- sea salt and white pepper
Heat the butter with the oil in a heavy, solid bottomed pot. DO NOT allow the butter to color.
Saute the onion and garlic until they become glassy and slightly transparent – again, NO COLOUR.
Add the cauliflower, the milk and half the cream and bring to a gentle simmer.
Once the cauliflower is tender, puree the chowder in a blender or food processor until it's very smooth.
Pass through a fine sieve into a clean pot and bring back to a gentle simmer
Add the remaining cream and adjust the seasoning with sea salt and white pepper
Bring back to a gentle simmer.
Meanwhile, sauté the scallops in a little butter until they are tender – a little color would be good now.
Remove the pot from the heat and whisk the cheese into the hot chowder.
Dish the chowder into 4 service bowls. Arrange the scallops on top of each portion before serving.