Recipes Seared Scallops with Cauliflower, Capers and Raisins 5.0 (2,022) Add your rating & review 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. More Scallop Recipes By Chris Blanchard and Richard Reddington Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. 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 Chris Blanchard suggests a Viognier as exotically rich as these sautéed scallops are. Rate it Print