Scallops W/ Caramelized Cauliflower & Caper-Raisin

Name: Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup golden raisin; ⅓ cup capers (with 1 Tbsp. of their liquid reserved); 6 tablespoons unsalted butter; ¼ cup water, plus; 1 tablespoon water; 1 tablespoon sherry wine vinegar; ¾ teaspoon salt; freshly grated nutmeg; fresh ground pepper; 1 tablespoon olive oil; 4 large cauliflower florets, sliced into 1-inch thick pieces; 2 large sea scallops, each sliced horizontally into 3 discs; 10 sprigs flat leaf parsley, rolled, cut into thin strips

Servings: persons

⅓ cup golden raisin
⅓ cup capers (with 1 Tbsp. of their liquid reserved)
6 tablespoons unsalted butter
¼ cup water, plus
1 tablespoon water
1 tablespoon sherry wine vinegar
¾ teaspoon salt
freshly grated nutmeg
fresh ground pepper
1 tablespoon olive oil
4 large cauliflower florets, sliced into 1-inch thick pieces
2 large sea scallops, each sliced horizontally into 3 discs
10 sprigs flat leaf parsley, rolled, cut into thin strips

1
Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.
2
Cool 5 minutes.
3
Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.
4
Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
5
Cook, turning, until brown and crisp on both sides, about 5 minutes.
6
Season with 1/4 teaspoon of the salt and pepper to taste.
7
Remove cauliflower to a plate.
8
Add remaining 1 tablespoon of the butter to the skillet.
9
Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
10
Cook, turning once, until just opaque, about 4 minutes.
11
Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup golden raisin, ⅓ cup capers (with 1 Tbsp. of their liquid reserved), 6 tablespoons unsalted butter, ¼ cup water, plus, and more.

Yes, Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions