Cauliflower soup with seared scallops, lemon oil, and American caviar from Bon Appétit Magazine, October 2006: Special Anniversary Issue: 50 Delicious Years (page 191) by Alfred Portale

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Notes about this recipe

  • peaceoutdesign on June 24, 2022

    Very simple although looks elegant. Rather than blanch the leeks, I cut them as described and the add to a pan with a bit of oil and fried the intact rings, turned and fried the other side and ended up with delicious fried shallots. The portions of this are very small and more on the "taster"side

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