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Seared Scallops With Cauliflower Capers And Raisins

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Ingredients
  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
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.

Recipe Summary

Method: 
Boiled
Ingredient: 
Vegetable

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