Scallops With Cauliflower
"Recipe source: Bon Appetit (January 2008)"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 (9 ounce) package spinach
- 1 shallot, chopped, divided
- 1⁄4 teaspoon cinnamon
- 6 sea scallops
- 6 tablespoons butter
- 6 sage leaves
- 3 tablespoons dried tart cherries
- 2 tablespoons capers, drained
directions
- In a large pot of boiling salted water cook cauliflower until tender (5-10 minutes), drain and then transfer to serving dish.
- In the same pot heat 1 tablespoon oil over medium high heat. Stir in spinach and toss until wilted (2-5 minutes). Transfer spinach to sieve set over large bowl and drain. ****veggies can be prepared 2 hours ahead of time and set aside.***.
- In same pot heat one tablespoon of the oil and add half the shallot and saute for 1 minutes.
- Sprinkle cauliflower with cinnamon, salt and pepper. Add to pot along with the spinach and toss until heated through -- 3-5 minutes. Divide vegetables among 6 plates.
- Meanwhile heat the remaining oil (1 T) in a skillet over high heat. Sprinkle scallops with salt and pepper and then add to skillet; searing until done (2-5 minutes). Place one scallop on each plate.
- Melt butter in same skillet and add the rest of the shallots and the final ingredients (sage - capers), cooking until butter browns (2-5 minutes). Spoon sauce over scallops and serve.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
