Seared Scallops with Cauliflower, Capers and Raisins

• Recipe by Richard Reddington and Chris Blanchard

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.

Ingredients

1. 1/2 small head of cauliflower, cut into small florets (4 cups)
2. 1 tablespoon extra-virgin olive oil
3. 12 jumbo scallops (1 1/2 pounds), side muscle removed
4. Salt and freshly ground pepper
5. 2 tablespoons unsalted butter
6. 1/4 cup chopped roasted almonds, preferably marcona
7. 2 tablespoons drained small capers
8. 2 tablespoons golden raisins
9. 2 tablespoons balsamic vinegar
10. 1 tablespoon chopped flat-leaf parsley

Directions

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.

Notes

Sommelier Choice Blanchard suggests the 2005 Vinum Cellars Vista Verde Vineyard Viognier, which is as exotically rich as these sautéed scallops are.
Easy-to-Find Choice Richard Bruno, co-owner of Vinum Cellars, also makes wines for Smoking Loon, a much larger brand; try the refreshing 2005 Viognier.