Cauliflower Soup with Scallops

Start by preparing the vegetables: peel and finely chop the onion and garlic. Thoroughly wash the cauliflower and separate it into neat florets. In a pot, heat 2 tablespoons of vegetable oil, then sauté the onion and garlic until golden, about 5 minutes. Add the cauliflower, chicken broth, and cream. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the cauliflower is tender.

Pour the contents of the pot into a blender and process until smooth and creamy. Return the soup to the pot. Season with salt and white pepper to taste. Heat the soup to the desired temperature, but do not bring it to a boil.

Slice the white part of the leek into thin rings. Place them in a colander and blanch in boiling water for 1 minute, then immediately cool. Heat the remaining vegetable oil in a pan. Lightly season the scallops with salt and pepper, then sear for 2 minutes on each side until golden brown. Ladle the finished soup into bowls, carefully placing a small mound of blanched leek and one seared scallop in the center of each serving. Sprinkle with chopped green onions for freshness and aroma.