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1
Preheat the oven to 425.
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2
In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper.
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3
Spread the cauliflower on a large rimmed baking sheet and roast for about 50 minutes, stirring once or twice, until tender and browned in spots.
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4
Spread the pine nuts on a pie plate and toast for about 3 minutes, until golden.
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5
Meanwhile, in a small, microwave-safe bowl, combine the raisins, saba and water and microwave at high power for 3 minutes.
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6
Cover and let stand until the raisins are plump, about 30 minutes.
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7
Strain the soaking liquid into a small saucepan and simmer until reduced to 2 tablespoons, about 3 minutes.
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8
Transfer to a bowl and let cool.
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9
Whisk in 1/4 cup of the olive oil and the shallot and season the dressing with salt and pepper.
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10
Set the raisins aside.
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11
In a large skillet, heat the remaining 2 tablespoons of oil until smoking.
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12
Season the scallops with salt and pepper and add them to the skillet in a single layer.
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13
Cook over high heat until deeply browned on the bottom, about 3 minutes.
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14
Turn and cook the scallops until lightly browned, about 2 minutes longer.
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15
In a bowl, gently toss the cauliflower with the pine nuts, raisins, tarragon and dressing.
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16
Season with salt and pepper and transfer to plates.
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17
Top with the scallops and serve right away.
