Tasty Sea Critters

Here's some more tasty awesomeness for ya, this time using some super tasty sea critters...scallops. Found this recipe on line and it was well worth searching for. Unfortunately, once again, I forgot to take a photo. I probably need to play more ping pong to work on my memory skills!!

Scallops with Cauliflower, Dried Cherries, and Capers

makes approximately 5 servings

5 cups small cauliflower florets

3 tablespoons olive oil, divided

9 oz fresh spinach leaves

1 large shallot, finely chopped, divided

1/4 teaspoon ground cinnamon

20 giant sea scallops (based on 4 per person)

6 tablespoons (3/4 stick) butter

6 large sage leaves, sliced thinly

3 tablespoons dried tart cherries

2 tablespoons drained capers

•  Cook cauliflower in large pot of boiling water, until tender (about 6 minutes). Drain and transfer to a bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green (about 3 minutes). Transfer spinach to a sieve set over a large bowl to let drain. 

•  Heat 1 tablespoon oil in the big pot. Add half of shallot, saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 5 (or so) plates.

• Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet, and sear until just opaque in center (about 2 minutes per side). Divide onto the plates.

• Melt butter in same skillet. Add half of shallot, the sage leaves, dried cherries and capers. Cook until butter starts to brown (about 4 minutes). Spoon over scallops and serve. NOTE: I don't like using butter, so instead, I used more olive oil, and just about a tablespoon of butter.