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.