Scallops with Caramelized Cauliflower
- Preparation Time: 6 minutes
- Cook time: 20 minutes
- Yield: 2 servings
- 1 lb large Scallops
- 1/2 head Cauliflower, sliced into 1/4 inch thick pieces
- 1/2 cup Water
- 1/2 box Raisins
- 1/2 cup Capers
- 1 Tbsp Sherry Vinegar
- 1 Tbsp Butter
- Salt and Cayenne Pepper, to taste
In a small saucepan, cook water, raisins and capers until raisins are plump (about 5 minutes). Pour mixture into blender and add vinegar, salt and pepper, blend just until smooth. Set sauce aside.
In a saute pan, heat butter and saute cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside.
In a separate pan, saute scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion.