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Roasted Cauliflower & Potato Soup with Sea Scallops

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5 servings

This roasted cauliflower and potato soup was perfectly delicious before we added the skillet-browned sea scallops. But now it's even more delicious!

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What You Need

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Make It

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


Enjoy your favorite foods while keeping portion size in mind.

How to Buy Scallops

Look for scallops that are a uniform pearly-white color with firm, slightly moist flesh.


  • 5 servings

Nutritional Information

Serving Size 5 servings
Calories 280
Total fat 13g
Saturated fat 4.5g
Cholesterol 35mg
Sodium 840mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 6g
Protein 15g
% Daily Value
Vitamin A 10 %DV
Vitamin C 70 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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