I guess I like scallops, I have more than one recipe for you to look at. This Seared Scallops with Roasted Cauliflower, Raisins and Pinenuts recipe is mostly my creation as I combined 2 or 3 recipes and then omitted and added ingredients to make this delectable dish. I served it for dinner, but it would be very nice as an appetizer with a single perfect seared scallop on top of the roasted cauliflower.

Seared Scallops with Roasted Cauliflower, Raisins and Pinenuts

No ratings yet
Print Pin Rate
Course: Dinner
Cuisine: French
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Degree of Difficulty : Easy
Servings: + people

Ingredients 

  • 3 whole 'dry' sea scallops/person
  • 1 tbsp olive oil
  • 1 small head cauliflower
  • kosher salt and freshly ground black pepper

Dressing

  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp sherry vinegar
  • 1 tsp Asian chili sauce (hot)
  • kosher salt and freshly ground black pepper
  • 2 tbsp capers
  • 1/3 cup toasted pine nuts
  • 1/3 cup raisins
  • 2 sprigs fresh parsley for garnish
Get Recipe Ingredients
Prevent your screen from going dark

Instructions

Gather all ingredients before starting recipe

  • Pre heat oven to 425℉
  • Line a sheet pan with parchment paper or non-stick aluminum foil.
  • Trim and cut 1 small head cauliflower into florets and transfer to sheet pan. Season with kosher salt and freshly ground black pepper and drizzle with olive oil.
  • Place in a pre heated oven and roast for 40-45 minutes, or until the cauliflower is nicely browned.
  • Remove from oven and set aside until ready to use.

Scallops and Dressing

  • While the cauliflower is roasting, add sea scallops to a small bowl and drizzle with olive oil. Just enough to coat each scallop. Season with kosher salt and freshly ground black pepper and set aside until ready to .
  • In a jar with a lid, combine 3 tbsp olive oil, 1 tbsp honey, 1 tbsp sherry vinegar, 1 tsp Asian chili sauce (hot), kosher salt and freshly ground black pepper, 2 tbsp capers, 1/3 cup toasted pine nuts and 1/3 cup raisins. Season with kosher salt and freshly ground black pepper and stir to combine. Set aside until ready to use.

Preparation

  • Heat a small skillet over medium high heat for 2-3 minutes.
  • Add scallops to pan and each side for about 2 minutes; or until the scallop is nicely browned. Turn and the second side.
  • Reheat the roasted cauliflower in your microwave while the scallops are searing, about 2 minutes.

Serving

  • Mound the roasted cauliflower on a serving platter and spoon a generous amount of dressing over the cauliflower.
  • Top the cauliflower with the seared scallops, drizzle with remaining dressing and garnish with fresh parsley.

Pin It on Pinterest

Inspired Cuisine
Seared Scallops with Roasted Cauliflower, Raisins and Pinenuts
inspired cuisine logo