SCALLOPS WITH CAULIFLOWER, DRIED CHERRIES, AND CAPERS
Provided by Michael Psilakis
Categories Shellfish Appetizer Low Cal High Fiber Dried Fruit Cherry Seafood Scallop Cauliflower Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
- Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
- WHAT TO DRINK:
- Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).
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Blen Yimer
[email protected]I made this recipe for a dinner party and it was a hit! Everyone raved about the scallops and the unique flavor combination. I would definitely recommend this recipe to anyone looking for a new and exciting way to cook scallops.
Williams Yvonne
[email protected]The scallops were cooked well, but the cauliflower was a bit bland. I think next time I'll try roasting the cauliflower before adding it to the dish.
Nokwanda Ntombela
[email protected]This recipe is a total winner! The scallops were cooked perfectly, and the cauliflower, dried cherries, and capers provided a delicious and complex flavor combination. I especially appreciated the use of dried cherries, which added a touch of sweetne