I guess I really do love scallops. I have more than one recipe to prove it. This Seared Scallops with Roasted Cauliflower, Raisins, and Pine Nuts dish is mostly my own creation, built by blending two or three recipes and then adding and subtracting ingredients until it became something truly delicious. I served it as a main course, but it would be just as lovely as an appetizer, with a single perfectly seared scallop perched on top of the roasted cauliflower.
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
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 sear.
- 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 sear each side for about 2 minutes; or until the scallop is nicely browned. Turn and sear 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.
