Seared Scallops With Cauliflower, Capers And Raisins

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 bring a medium saucepan of water to a boil. add caulifolower and boil over high heat until just tender, 3-4 minutes.
• 2 drain, shaking off excess water.
• 3 in a large skillet, heat oil until simmering.
• 4 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.
• 5 turn the scallops.
• 6 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.
• 7 add the balsamic vinegar and stir gently to coat.
• 8 transfer to plates, garnish with parsley and serve.
• 9 enjoy!