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Thread: Scallops and Cauliflower
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01-19-2013, 05:16 PM #1
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.Last edited by LariP; 01-20-2013 at 03:28 PM.
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01-19-2013, 05:46 PM #2
Holy cow... That would be DELISH!
I've gotta try it!
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01-19-2013, 09:01 PM #3
- Join Date
- Feb 2011
- Posts
- 1,656
Re: Scallops and Cauliflower
Mmm I love scallops!
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