Seared Scallops with Cauliflower, Capers and Raisins

Chef Way A cauliflower puree and a drizzle of balsamic reduction accompany tender sautéed scallops.

Easy Way Cook bits of cauliflower in the skillet with the scallops, omitting the time-consuming puree. Add a splash of balsamic vinegar at the end of cooking—no reducing necessary.


Slideshow: More Scallop Recipes


  • Total Time:
  • Servings: 4

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  • 1/2 small head of cauliflower, cut into small florets (4 cups)
  • 1 tablespoon extra-virgin olive oil
  • 12 jumbo scallops (1 1/2 pounds), side muscle removed
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped roasted almonds, preferably marcona
  • 2 tablespoons drained small capers
  • 2 tablespoons golden raisins
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped flat-leaf parsley

How to make this recipe

  1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.

  2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.


Chris Blanchard suggests a Viognier as exotically rich as these sautéed scallops are.

Contributed By Photo © Tina Rupp Published April 2007

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