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Seared Scallops With Cauliflower Capers And Raisins

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  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
  Salt To Taste

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1061 Calories from Fat 508

% Daily Value*

Total Fat 58 g88.8%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 175.4 mg58.5%

Sodium 1383.1 mg57.6%

Total Carbohydrates 71 g23.7%

Dietary Fiber 14.3 g57.1%

Sugars 39.5 g

Protein 70 g140.4%

Vitamin A 44.4% Vitamin C 276.1%

Calcium 40.8% Iron 23.4%

*Based on a 2000 Calorie diet

Seared Scallops With Cauliflower Capers And Raisins Recipe