Seared Scallops With Cauliflower, Capers And Raisins

• 1/2 small head of cauliflower, cut into small florets (4 cups)
• 1 tablespoon extra-virgin olive oil
• 12 jumbo scallops (1 1/2 pounds), side muscle removed
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1/4 cup chopped roasted almonds, preferably marcona
• 2 tablespoons drained small capers
• 2 tablespoons golden raisins
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped flat-leaf parsley

1. 1. 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.
2. 2. 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.

head of cauliflower, extravirgin olive oil, jumbo scallops, salt, unsalted butter, almonds, capers, golden raisins, balsamic vinegar, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/seared-scallops-with-cauliflower-capers-and-raisins-50002498 (may not work)