Roasted Cauliflower & Potato Soup with Sea Scallops

• Soup
• 2 gal. cauliflower, large dice Safeway 1 lb For $1.99 thru 02/09
• 1-1/2 gal. potatoes, peeled, large dice Safeway 2 pkg For $5.00 thru 02/09
• 1/2 cup extra virgin olive oil
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 2 qt. half-and-half
• 2 qt. chicken stock
• 1/2 cup hot red curry paste, Indian style
• 2-1/2 Tbsp. salt
• 1-1/3 Tbsp. white pepper
• Garnish
• 32 each cauliflower florets Safeway 1 lb For $1.99 thru 02/09
• 1/2 cup extra virgin olive oil
• 32 each large sea scallops (2 oz. each)

1. Soup: Toss cauliflower and potatoes with oil; spread onto bottom of parchment paper-lined sheet pan.
2. Roast in 375 degrees F convection oven 15 min.
3. or until lightly browned.
4. Transfer to saucepan.
5. Stir in mustard, half-and-half, chicken stock and curry paste; simmer on medium heat 30 min., stirring occasionally.
6. Process in small batches with food processor or blender until very smooth.
7. Season with salt and pepper.
8. Garnish: Cut 1 large flat slice (about 2 inches in diameter) off each of 32 cauliflower florets (or off each of 4 florets for trial recipe); cut remaining cauliflower into small florets.
9. Sear cauliflower slices and florets in hot oil in skillet on medium-high heat until lightly browned.
10. Remove from skillet; set aside.
11. Add scallops to skillet; cook 1-1/2 to 2 min.
12. on each side until lightly browned and opaque.
13. For each serving: Ladle 8 oz.
14. soup into bowl; top with 1 each cauliflower slice and scallop.
15. Spoon about 1 Tbsp.
16. small cauliflower florets around the scallop.

cauliflower, potatoes, extra virgin olive oil, poupon, chicken stock, hot red curry, salt, white pepper, cauliflower, extra virgin olive oil

Taken from www.kraftrecipes.com/recipes/roasted-cauliflower-potato-soup-sea-scallops-133409.aspx (may not work)