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.