Seared Scallops With Capers Raisins And Nutmeg Recipes

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SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS



Seared Scallops With Cauliflower, Capers and Raisins image

I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine

Provided by Kennasmommy

Categories     Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups cauliflower, cut into small florets approx. 1/2 head
1 tablespoon olive oil, extra virgin
12 large scallops, approx 1 1/2 pounds, side muscle removed
2 tablespoons butter
1/4 cup roasted almonds, chopped
2 tablespoons small capers, drained
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon flat leaf parsley, chopped

Steps:

  • Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
  • Drain, shaking off excess water.
  • In a large skillet, heat oil until simmering.
  • Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
  • Turn the scallops.
  • Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
  • Add the balsamic vinegar and stir gently to coat.
  • Transfer to plates, garnish with parsley and serve.
  • Enjoy!

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