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, inspired by a handful of recipes that I mixed, matched, and refined 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 atop a mound of sweet roasted cauliflower.
Ingredients
- 3 large 'dry' sea scallops/person
- 1 tbsp olive oil
- 1 small head cauliflower
- kosher salt and freshly ground black pepper
Dressing
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp sherry vinegar
- 1 tsp Asian chili sauce (hot)
- 2 tbsp capers
- 1/3 cup raisins
- kosher salt and freshly ground black pepper
- 1/3 cup pine nuts
- 2 sprigs fresh parsley
Instructions
Gather all ingredients before starting recipe
- Preheat 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 the sheet pan. Season with kosher salt and freshly ground black pepper and drizzle with olive oil.
- Place it in a preheated oven and roast for 40-45 minutes, or until the cauliflower is nicely browned.
- When the cauliflower is tender and nicely browned, remove from the oven and set aside until ready to use.
Scallops and Dressing
- While the cauliflower is roasting, add 3 large 'dry' sea scallops/person 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 2 tbsp olive oil, 1 tbsp honey, 1 tbsp sherry vinegar, 1 tsp Asian chili sauce (hot), 2 tbsp capers 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 1/3 cup pine nuts to the dry pan and toast for 2-3 minutes or until they are golden. Remove from skillet and set aside.
- Add scallops to pan and sear each side for about 2 minutes; or until the scallops are nicely browned. Turn and sear the second side.
- Microwave the dressing on high for 1 minute. Stir well to combine. The dressing should be hot when spooned over the scallops.
- While the scallops are searing, reheat the roasted cauliflower in the microwave on high for 1 to 2 minutes.
Serving
- Mound the roasted cauliflower on a serving platter and top with the seared scallops. Spoon the raisins from the warm dressing over the scallops and cauliflower, then drizzle the dressing evenly over the dish. Finish with a sprinkling of toasted pine nuts and serve immediately.
- Garnish with the leaves from 2 sprigs fresh parsley and serve.
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