A lightly curried cauliflower soup given the French touch with sweet, seared fresh scallops in turmeric and Scottish smoked salt.
Pour the soup into bowls, add a scallop each to sink into the soup and serve with crispy onions, fresh coriander and a mini curry macaron (optional! Recipe in my 1st book, Mad About Macarons)
What wine to accompany this curried cauliflower soup with seared scallops? A chilled glass of white Burgundy or a Chenin Blanc.