Seared Scallops with Cauliflower, Capers and Raisins
Seared Scallops with Cauliflower, Capers and Raisins might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 4. One serving contains 299 calories, 24g of protein, and 15g of fat. Head to the store and pick up jumbo scallops, cauliflower, flat-leaf parsley, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
Bring a medium saucepan of salted water to a boil.
Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes.
Drain, shaking off the excess water.
In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops.
Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer.
Add the balsamic vinegar and stir gently to coat.
Transfer to plates, garnish with the parsley and serve.