Cauliflower Parsnip Soup with Seared Scallops

Cauliflower Parsnip Soup with Seared Scallops
Serves 4 | 30 minutes or less

This two-ingredient soup will transform the way you look at eating healthy. Enjoy the natural creaminess of pureed cauliflower and parsnip with crispy thyme and savory scallops. This dish is the epitome of healthy comfort food.

1 head cauliflower, cut into florets
3 parsnips, peeled and cubed
1 bunch thyme
2-3 scallops/person
Red pepper flakes, for garnish

Place cauliflower and parsnips in a large pot or dutch oven. Add just enough water to cover the vegetables and bring to a simmer over medium-high heat. Season with ¾ teaspoon salt and cook until vegetables are fork tender. Remove from heat and cool slightly.

Add vegetables and liquid to a blender and puree until smooth and shiny. Return to Dutch oven and keep warm, season with salt as needed.

In a medium skillet heat a few tablespoons of extra virgin olive oil over medium-high heat and add thyme, cooking for a few minutes until crispy. Remove to a paper towel-lined plate.

Pat scallops dry and season with salt, sear scallops in the same pan used for thyme for 2 minutes producing a hard sear on the first side. Flip and cook for an additional 30 seconds.

To serve, spoon soup into a bowl, top with scallops, thyme, red pepper flakes and a drizzle of olive oil.