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.