Scallops with Cauliflower, Dried Cherries, and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 cups small cauliflower florets (from 1 large head) |
3 tablespoons olive oil, divided |
1 9-ounce package fresh spinach leaves |
1 large shallot, finely chopped, divided |
1/4 teaspoon ground cinnamon |
6 large sea scallops, side muscle removed |
6 tablespoons (3/4 stick) butter |
6 large sage leaves, sliced thinly |
3 tablespoons dried tart cherries |
2 tablespoons drained capers |
Directions:
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.
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.
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.
4. WHAT TO DRINK: Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 Kallisti (Santorini, $24).
5. Per serving: 229 calories, 19g fat (8g saturated fat), 36mg cholesterol, 254g sodium, 11g carbohydrates, 3g fiber, 6g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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