spinner
Food & Wine
© Cedric Angeles

Tell Us What You Think

Scallops with Roasted Cauliflower and Raisins

Average Rating

 From 3 ratings.

User Reviews

rating PENA6911
This dish will impress any guest.  Also, sliced almonds work just as well in place of the pine nuts.
rating LANBAR
This is a great dish! I used balsamic vinegar and dried tarragon.
rating Anticiplate
This was good, but the recipe has some flaws in it. First, the cauliflower is cooked for way too long. Try 30 minutes, and then check it. Second, there are way too many golden raisins. I would cut the amount to 1/2 of a cup. Also, my balsamic reduction burnt the first time I reduced it because of the amount of sugar from the golden raisins, so be careful of that. Otherwise, it had great flavor. 

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Scallops with Roasted Cauliflower and Raisins

  • healthy HEALTHY
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR
SERVES: 4
Chef Payton Curry drizzles deliciously caramelized cauliflower with vinaigrette, then tops the dish with meaty scallops. As a counterpoint to the roasted cauliflower—the dominant flavor—restaurateur Peter Kasperski chooses a minerally white wine made from the Roussanne grape variety. Two choices from California are the full-bodied 2005 Garretson Limóid Cior and the pear-scented 2006 Zaca Mesa.
ingredients
  • 1 head of cauliflower (about 2 pounds), cut into florets
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup pine nuts
  • 1 cup golden raisins
  • 1/4 cup saba or aged balsamic vinegar (see Note)
  • 1/4 cup water
  • 1 small shallot, minced
  • 8 jumbo sea scallops (about 2 ounces each)
  • 1/3 cup tarragon leaves
directions
  1. Preheat the oven to 425°. In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Spread the cauliflower on a large rimmed baking sheet and roast for about 50 minutes, stirring once or twice, until tender and browned in spots. Spread the pine nuts on a pie plate and toast for about 3 minutes, until golden.
  2. Meanwhile, in a small, microwave-safe bowl, combine the raisins, saba and water and microwave at high power for 3 minutes. Cover and let stand until the raisins are plump, about 30 minutes.
  3. Strain the soaking liquid into a small saucepan and simmer until reduced to 2 tablespoons, about 3 minutes. Transfer to a bowl and let cool. Whisk in 1/4 cup of the olive oil and the shallot and season the dressing with salt and pepper. Set the raisins aside.
  4. In a large skillet, heat the remaining 2 tablespoons of oil until smoking. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat until deeply browned on the bottom, about 3 minutes. Turn and cook the scallops until lightly browned, about 2 minutes longer.
  5. In a bowl, gently toss the cauliflower with the pine nuts, raisins, tarragon and dressing. Season with salt and pepper and transfer to plates. Top with the scallops and serve right away.

NOTES Saba is the sweet reduction of grape must; thick and syrupy, it’s similar to aged balsamic vinegar.