Scallops with Cauliflower, Dried Cherries, and Capers
Perfectly seared sea scallops served atop a bed of tender cauliflower and wilted spinach, finished with a brown butter sauce featuring dried cherries, capers, and fresh sage. This elegant dish combines delicate seafood with hearty vegetables and a perfect balance of sweet, briny, and savory flavors.
Ingredients
- •5 cups small cauliflower florets (from 1 large head)
- •3 tablespoons olive oil, divided
- •1 package fresh spinach leaves
- •1 large shallot
- •¼ teaspoon ground cinnamon
- •6 large sea scallops
- •6 tablespoons butter
- •6 large sage leaves
- •3 tablespoons dried tart cherries
- •2 tablespoons drained capers
Cooking Instructions
- 1.
Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
9 min
- 2.
Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
4 min
- 3.
Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
8 min
- 4.
Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).
