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Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion

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“Adapted from a recipe from chef Jean-Georges Vongerichten, a very elegant dish and the raisin-caper combinations is surprisingly wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges.”

Ingredients Nutrition


  1. Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.
  2. Cool 5 minutes.
  3. Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.
  4. Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.
  5. Cook, turning, until brown and crisp on both sides, about 5 minutes.
  6. Season with 1/4 teaspoon of the salt and pepper to taste.
  7. Remove cauliflower to a plate.
  8. Add remaining 1 tablespoon of the butter to the skillet.
  9. Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.
  10. Cook, turning once, until just opaque, about 4 minutes.
  11. Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.

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