Annie's Cooking Club

Serves 4

4 shallots, white parts chopped

2 garlic cloves, minced and crushed

2 tsp. Ground cumin

2 heads of cauliflower, stalks removed and head cut into florets

Olive oil

2 cups chicken stock

½ cup heavy cream

8 medium scallops

2 Tbs. Of butter

salt and pepper

Steam shallots, garlic, cumin, and cauliflower in olive oil for about 7 minutes or until garlic and shallots are soft.  Add the stock and bring to a boil.  Cook until the cauliflower is just tender.

Puree the soup until all is smooth.  Add the cream and blend until thoroughly mixed.  Season with salt and pepper to taste.

Sear scallops in butter, season and add to center of soup.