Scallops With Cauliflower |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe source: Bon Appetit (January 2008) Ingredients:
1 head cauliflower, cut into florets |
3 tablespoons olive oil |
1 (9 ounce) package spinach |
1 shallot, chopped, divided |
1/4 teaspoon cinnamon |
6 sea scallops |
6 tablespoons butter |
6 sage leaves |
3 tablespoons dried tart cherries |
2 tablespoons capers, drained |
Directions:
1. In a large pot of boiling salted water cook cauliflower until tender (5-10 minutes), drain and then transfer to serving dish.
2. In the same pot heat 1 tablespoon oil over medium high heat. Stir in spinach and toss until wilted (2-5 minutes). Transfer spinach to sieve set over large bowl and drain. ****veggies can be prepared 2 hours ahead of time and set aside.***.
3. In same pot heat one tablespoon of the oil and add half the shallot and saute for 1 minutes.
4. Sprinkle cauliflower with cinnamon, salt and pepper. Add to pot along with the spinach and toss until heated through - 3-5 minutes. Divide vegetables among 6 plates.
5. Meanwhile heat the remaining oil (1 T) in a skillet over high heat. Sprinkle scallops with salt and pepper and then add to skillet; searing until done (2-5 minutes). Place one scallop on each plate.
6. Melt butter in same skillet and add the rest of the shallots and the final ingredients (sage - capers), cooking until butter browns (2-5 minutes). Spoon sauce over scallops and serve.
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