Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion

• 13 cup golden raisin
• 13 cup capers (with 1 Tbsp. of their liquid reserved)
• 6 tablespoons unsalted butter
• 14 cup water, plus
• 1 tablespoon water
• 1 tablespoon sherry wine vinegar
• 34 teaspoon salt
• freshly grated nutmeg
• fresh ground pepper
• 1 tablespoon olive oil
• 4 large cauliflower florets, sliced into 1-inch thick pieces
• 2 large sea scallops, each sliced horizontally into 3 discs
• 10 sprigs flat leaf parsley, rolled, cut into thin strips

1. Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.
2. Cool 5 minutes.
3. Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.
4. Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
5. Cook, turning, until brown and crisp on both sides, about 5 minutes.
6. Season with 1/4 teaspoon of the salt and pepper to taste.
7. Remove cauliflower to a plate.
8. Add remaining 1 tablespoon of the butter to the skillet.
9. Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
10. Cook, turning once, until just opaque, about 4 minutes.
11. Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.

golden raisin, capers, unsalted butter, water, water, sherry wine vinegar, salt, nutmeg, fresh ground pepper, olive oil, cauliflower, discs, parsley

Taken from www.food.com/recipe/scallops-w-caramelized-cauliflower-caper-raisin-emulsion-169809 (may not work)