Seared Scallops With Cauliflower, Capers And Raisins

1. 1

   Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.

2. 2

   Drain, shaking off excess water.

3. 3

   In a large skillet, heat oil until simmering.

4. 4

   Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.

5. 5

   Turn the scallops.

6. 6

   Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.

7. 7

   Add the balsamic vinegar and stir gently to coat.

8. 8

   Transfer to plates, garnish with parsley and serve.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.