Scallops with Cauliflower, Dried Cherries, and Capers
Scallops with Cauliflower, Dried Cherries, and Capers is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes.
Drain and transfer cauliflower to bowl.
Heat 1 tablespoon oil in same pot over medium-high heat.
Add spinach and toss until just wilted but still bright green, about 3 minutes.
Transfer spinach to sieve set over large bowl and drain well.
Reserve pot.
DO AHEAD: Can be made 2 hours ahead.
Let stand at room temperature.
Heat 1 tablespoon oil in reserved pot.
Add half of shallot; saute 1 minute.
Sprinkle cauliflower with cinnamon, salt, and pepper.
Add to pot and toss to coat.
Add spinach and toss until heated through, about 3 minutes.
Divide vegetables among 6 plates.
Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat.
Sprinkle scallops with salt and pepper.
Add to skillet; sear until just opaque in center, about 2 minutes per side.
Place 1 scallop on each plate.
Melt butter in same skillet.
Add half of shallot and last 3 ingredients.
Cook until butter starts to brown, about 4 minutes.
Spoon over scallops and serve.
Bright fruit and honey flavors pair well with these three salty mezes.
Try Boutari 2005 "Kallisti" (Santorini, $24).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.