Scallops and Cauliflower with Caper-Raisin Sauce Recipe

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Scallops and Cauliflower with Caper-Raisin Sauce
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Ingredients
10
Count
Nutrition
1273
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 250°F. Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes. Do not cook rapidly; you don't want to reduce the liquid. Let the mixture cool for a couple of minutes, then purée it in a blender. Return it to the saucepan.
  2. Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices. Place 1 tablespoon each butter and oil in a large skillet and sauté the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.) Season it with salt and pepper as it cooks. Don't turn it too often; you want it to brown nicely. Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender. Remove and keep warm in a bowl in the oven.
  3. Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two. Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.
  4. Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high. When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes. Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary). Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.
  5. Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed. Taste and adjust seasoning.
  6. Spoon a little of the sauce onto each of 4 serving plates. Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower. Finish with a tiny grating of nutmeg.
  7. Jean-Georges
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1273.13 Kcal (5330 kJ)
Calories from fat 951.41 Kcal
% Daily Value*
Total Fat 105.71g 163%
Cholesterol 242.95mg 81%
Sodium 682.02mg 28%
Potassium 3660.45mg 78%
Total Carbs 70.44g 23%
Sugars 31.61g 126%
Dietary Fiber 24.49g 98%
Protein 25.35g 51%
Vitamin C 567.9mg 946%
Vitamin A 1.1mg 38%
Iron 0.6mg 3%
Calcium 300.5mg 30%
Amount Per 100 g
Calories 95.46 Kcal (400 kJ)
Calories from fat 71.34 Kcal
% Daily Value*
Total Fat 7.93g 163%
Cholesterol 18.22mg 81%
Sodium 51.14mg 28%
Potassium 274.46mg 78%
Total Carbs 5.28g 23%
Sugars 2.37g 126%
Dietary Fiber 1.84g 98%
Protein 1.9g 51%
Vitamin C 42.6mg 946%
Vitamin A 0.1mg 38%
Calcium 22.5mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.5
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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