Seared Scallops With Cauliflower Capers And Raisins Recipe
Ingredients
| 1/2 small head of cauliflower, cut into small florets | ||
| Extra virgin olive oil | 1 Tablespoon | |
| 12 jumbo scallops side muscles removed | ||
| Ground pepper | 1 To taste | |
| Unsalted butter | 2 Tablespoon | |
| 1/4 cup chopped roasted almonds, preferably marcona | ||
| 2 tablespoons drained small capers | ||
| Golden Raisins | 2 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| 1 tablespoon chopped flat-leaf parsley | ||
| Salt | To Taste | |
Directions
1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain well.
2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper, add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Flip, then add the butter, cauliflower, almonds, capers and raisins; cook undisturbed until the scallops are white throughout and the cauliflower is browned in spots, about 1 minute. Stir in the vinegar, transfer to plates and garnish with parsley.
2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper, add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Flip, then add the butter, cauliflower, almonds, capers and raisins; cook undisturbed until the scallops are white throughout and the cauliflower is browned in spots, about 1 minute. Stir in the vinegar, transfer to plates and garnish with parsley.
Chef
