Scallops with Cauliflower, Dried Cherries, and Capers

Name: Scallops with Cauliflower, Dried Cherries, and Capers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps (3/4 stick) butter; 2 Tbsps drained capers; 1 liters cauliflower florets (from 1 large head); 3 Tbsps dried tart cherries; 0 teaspoons ground cinnamon; 3 Tbsps olive oil, divided; 6 larges sage leaves, sliced thinly; 6 larges sea scallops, side muscle removed; 1 large shallot, finely chopped, divided; 255 grams package fresh spinach leaves

This gluten free, primal, and vegetarian recipe serves 6. One portion of this dish contains approximately 3g of protein, 19g of fat, and a total of 202 calories. A mixture of olive oil, sea scallops, cauliflower florets, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes.

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Cauliflower Florets

Water

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Pot

Drain and transfer cauliflower to bowl.

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Cauliflower

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Bowl

Heat 1 tablespoon oil in same pot over medium-high heat.

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Cooking Oil

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Pot

Add spinach and toss until just wilted but still bright green, about 3 minutes.

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Spinach

Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead.

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Spinach

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Sieve

Bowl

Pot

Let stand at room temperature.

Heat 1 tablespoon oil in reserved pot.

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Cooking Oil

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Pot

Add half of shallot; saute 1 minute.

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Shallot

Sprinkle cauliflower with cinnamon, salt, and pepper.

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Cauliflower

Cinnamon

Pepper

Salt

Add to pot and toss to coat.

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Pot

Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.

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Vegetable

Spinach

Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat.

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Cooking Oil

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Frying Pan

Sprinkle scallops with salt and pepper.

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Salt And Pepper

Scallops

Add to skillet; sear until just opaque in center, about 2 minutes per side.

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Frying Pan

Place 1 scallop on each plate. Melt butter in same skillet.

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Scallops

Butter

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Frying Pan

Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.

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Scallops

Shallot

Butter

Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).

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Fruit

Honey

Per serving: 229 calories, 19g fat (8g saturated fat), 36mg cholesterol, 254g sodium, 11g carbohydrates, 3g fiber, 6g protein

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›

Equipment

Ingredients

Servings:

6Tbsps

(3/4 stick) butter 2Tbsps

drained capers 1liters

cauliflower florets (from 1 large head)3Tbsps

dried tart cherries 0teaspoons

ground cinnamon 3Tbsps

olive oil, divided 6larges

sage leaves, sliced thinly 6larges

sea scallops, side muscle removed 1large

shallot, finely chopped, divided 255grams

package fresh spinach leaves

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.