Roasted Cauliflower & Potato Soup with Sea Scallops

• 5 cups cauliflower florets, divided
• 3 cups chopped peeled potatoes (1 lb.) Safeway 2 pkg For $5.00 thru 02/09
• 2 Tbsp. olive oil, divided
• 1 cup half-and-half
• 2 cups fat-free reduced-sodium chicken broth
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1 Tbsp. red curry paste
• 1/2 tsp. white pepper
• 1/2 lb. sea scallops

1. Heat oven to 400 degrees F.
2. Toss 4 cups cauliflower and potatoes with 1 Tbsp.
3. oil; spread onto rimmed baking sheet sprayed with cooking spray.
4. Bake 15 min.
5. or until vegetables are lightly browned.
6. Transfer to large saucepan.
7. Stir in half-and-half, broth, mustard, curry paste and pepper; simmer on medium-low heat 30 min., stirring occasionally.
8. Process, in batches, in food processor or blender until smooth.
9. Cut 4 large flat slices (about 2 inches in diameter) off remaining cauliflower florets; cut remaining cauliflower into small florets.
10. Cook cauliflower slices and florets in hot oil in skillet on medium-high heat until lightly browned, stirring occasionally.
11. Remove from skillet with slotted spoon; set aside.
12. Add scallops to skillet; cook 1-1/2 to 2 min.
13. on each side or until opaque and evenly browned.
14. Ladle soup into 5 serving bowls; top with 1 each cauliflower slice and scallop.
15. Spoon about 1 Tbsp.
16. small cauliflower florets around each scallop.

cauliflower, potatoes, olive oil, chicken broth, poupon, red curry, white pepper

Taken from www.kraftrecipes.com/recipes/roasted-cauliflower-potato-soup-sea-scallops-160489.aspx (may not work)