-
1
Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
-
2
Keep warm.
-
3
Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
-
4
Reserve one cup of the florets.
-
5
Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
-
6
Puree in a blender or push through a fine sieve and keep warm.
-
7
Put 1 tablespoon of olive oil in a small saute pan, and when heated add the scallops that have been seasoned with salt and pepper.
-
8
Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
-
9
In another small saute pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
-
10
Cook for one minute or two browning the cauliflower slightly.
-
11
Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
-
12
Season with salt and pepper.
-
13
In the center of a plate, put half the cauliflower puree.
-
14
Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
-
15
Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
-
16
Repeat with second plate.
