 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
We really enjoyed this with a tossed salad. The original recipe said to slice the cauliflower in 1/2 inch slices but I sliced mine in the food processor, so the slices were quite thin but we really liked it this way. Recipe source: Prevention Ingredients:
1 head cauliflower, stem and leaves removed |
1 lb sea scallops |
2 tablespoons olive oil |
2 shallots, chopped |
2 tablespoons capers, rinsed and drained |
1 tablespoon dried sun-dried tomato, chopped |
2 tablespoons sherry wine vinegar |
1/2 cup parsley, chopped |
2 tablespoons pine nuts, toasted |
Directions:
1. Heat oven to 425 degrees F.
2. Line cookie sheet with foil and spray with Pam.
3. Slice cauliflower (see note in description) using a food processor (thickest setting) or slice crosswise in 1/2 inch slices. Arrange on prepared pan and spray with Pam and season with salt and pepper. Roast for 20-30 minutes or until browned, turning once during cooking. Turn off oven but leave pan in oven to keep warm.
4. Pat scallops dry and season with 1/8 teaspoon salt and pepper.
5. Heat oil in skillet over medium high heat. Add scallops and cook turning once until golden brown on both sides (about 10 minutes total). Transfer to bowl.
6. Add shallots, capers and tomatoes to pan and cook stirring until tender (2 minutes). Stir in vinegar and then return scallops to pan along with the parsley. Heat through until heated through (2 minutes).
7. Arrange cauliflower in serving bowl or individual plates and top with scallops and cooking liquids. Sprinkle with the nuts.
|
|