Preparation:

Rinse and clean scallops. Set aside in the refrigerator. 

Cut cauliflower into florets. Peel and slice onion. Peel and crush garlic. 

In a saucepan on medium heat, pour olive oil into the pan. When hot, add cauliflower, onion, garlic, and curry paste. Cook for 10 minutes until onions are soft. Add vegetable broth. Bring to a boil, then reduce to a simmer. Simmer for 20 to 30 minutes until cauliflower is soft. 

Remove from heat. Allow to cool for 5 minutes and blend with an immersion blender while in the saucepan (be careful, liquid is very hot). 

Season to taste if necessary. To serve, add scallops to soup and heat for 2 to 3 minutes to heat through the scallops. Serve equal portions in four bowls.