-
1
In a small saucepan, combine the capers, raisins and 3/4 cup of water.
-
2
Simmer over moderately low heat until the raisins are plump, 10 to 15 minutes; do not boil.
-
3
Transfer to a blender and puree.
-
4
With the blender on, add 6 tablespoons of the butter, 1 tablespoon at a time, until incorporated.
-
5
Add the sherry vinegar to the caper-raisin sauce and season with salt and pepper.
-
6
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
-
7
Add half of the cauliflower and cook over moderately high heat, turning, until crisp-tender, 5 minutes.
-
8
Transfer to a rimmed plate, then repeat with 1 tablespoon each of the butter and oil and the remaining cauliflower.
-
9
Let the skillet cool for 2 minutes.
-
10
Add 1/2 cup of water and cook over moderate heat, scraping up any browned bits, 2 minutes.
-
11
Stir in the parsley and pour the pan sauce over the cauliflower; keep warm.
-
12
In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
-
13
Season the scallops with salt and pepper and add half to the skillet.
-
14
Cook over moderately high heat, without turning, until the scallops are golden brown on the bottom, 3 minutes; transfer to a plate.
-
15
Repeat with the remaining 1 tablespoon each of butter and oil and the scallops.
-
16
Rewarm the caper-raisin sauce.
-
17
Spoon the raisin sauce onto 4 plates.
-
18
Top with the scallops, browned side up.
-
19
Arrange a cauliflower slice on each scallop, spoon a little of the pan sauce over and garnish with the nutmeg.
-
20
Serve at once.
