Seared Scallops With Cauliflower Capers And Raisins
|Cauliflower head||1⁄2 Small, cut into small florets|
|Extra virgin olive oil||1 Tablespoon|
|Jumbo scallops||12 , side muscles removed|
|Ground pepper||To Taste|
|Unsalted butter||2 Tablespoon|
|Chopped roasted almonds||1⁄4 Cup (4 tbs)|
|Drained capers||2 Tablespoon|
|Golden raisins||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Chopped flat leaf parsley||1 Tablespoon|
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.