Thread: Scallops and Cauliflower

I am an absolute freak for cauliflower. This is a restaurant quality dish - and it better be! Sea Scallops are awfully expensive! I actually made this for the first time during Hurricane Sandy. I had some scallops and needed to use them since I had lost power, but still had gas to cook.

Scallops and Cauliflower

1 head cauliflower
1 pound sea scallops
2 tablespoons olive oil
2 shallots, chopped
2 tablespoons capers, rinsed and drained
1 tablespoon sun-dried tomatoes, chopped
2 tablespoons sherry wine vinegar (can use red wine vinegar, but sherry wine vinegar is really good)
1/2 cup fresh parsley, chopped
2 tablespoons pine nuts, toasted

Preheat oven to 425 degrees F; lightly grease baking sheet with cooking spray.

Thinly slice cauliflower into 1/2-inch pieces. You can use a food processor slicer, or a mandolin. Arrange on the baking sheet. Season with salt and pepper and spray with additional cooking spray.

Roast until deep brown, about 20-30 minutes, turning once halfway through cooking. You can cook them a little less if you prefer them a lighter brown. Turn off oven and leave in to keep warm.

Pat the scallops dry and season with salt and pepper.

Heat oil in a skillet over medium high heat. Cook scallops until golden brown on both sides, about 10 minutes total. Transfer to a bowl.

Add shallots, capers, and tomatoes to the skillet and cook, while stirring, until tender, about 2 minutes. Stir in the vinegar and return scallops to the pan. Sprinkle with parsley and heat through, another 2 minutes.

To serve: Arrange cauliflower in a serving bowl or individual plates, and top with scallops and cooking liquid. Sprinkle with the pine nuts.

Serves 4.