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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

Chris Blanchard
Richard Reddington
April 2007

Gallery

© Tina Rupp

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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