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Curry-Citrus Cauliflower Soup With Seared Scallops And Crispy Shallots


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3 shallots, sliced

7 tablespoons canola oil, divided

1 teaspoon salt, divided

1/2 teaspoon white pepper, divided

1 small head cauliflower

1 (2-inch) piece fresh ginger, peeled and chopped

1 yellow onion, chopped

1 garlic clove, chopped

5 cups chicken broth

1 1/2 tablespoons Madras curry powder

Pinch of saffron threads

6 tablespoons fresh orange juice

1 1/2 tablespoons fresh lemon juice

1/3 cup all-purpose flour

16 sea scallops

Garnish: fresh mint leaves

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