Ingredients
Makes 6 servings
Step 1
Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to 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 sieve set over large bowl and drain well. Reserve pot. DO AHEAD:Can be made 2 hours ahead. Let stand at room temperature.
Step 2
Heat 1 tablespoon oil in reserved 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 6 plates.
Step 3
Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
WHAT TO DRINK:
Step 4
Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).
Nutrition Per Serving
How would you rate Scallops with Cauliflower, Dried Cherries, and Capers?
Leave a Review
Reviews (18)
Back to TopBecause rating wasn't applied to my review below. Though recipe is unnecessarily prolonged and confusing, it's an easy fix and the end results are worthy of repeating.
ncm209
Stoughton, MA
2/15/2016
Been making this recipe with adjustment since it was posted and we are always pleased with the outcome. Always cut way back on butter with no loss and also increase scallops and veggies with success. The directions are confusing, but read through them and realize you just need to put the ingredients together. I use one pot and one skillet. Much easier then as written. Also substitute dried cranberries for cherries as that is what I always have on hand. Great unusual flavor combinations so long as you half the butter at least and sear the scallops properly.
ncm209
Stoughton, Ma
2/15/2016
绝对美味的混合味道:蛋挞cherries, spicy cinnamon, earthy spinach, and buttery scallops. I also cut down the on the amount of butter and everything turned out fine. Pureed parsnips also work lovely in lieu of the cauliflower.
Anonymous
Philadelphia, PA
10/11/2010
Being a chef (but only in my own kitchen!), I love to try interesting combinations to see if the flavors blend well. The capers and cherries were absolutely delicious with the scallops, but I took the advice of a previous reviewer and cut back the butter. I also loved the cinnamon on the cauliflower because it complimented the sweetness of the cherries while also allowing the caper flavors to pop. Highly recommend!
elbanhcs
Philadelphia
2/18/2009
The cauliflower and spinach was a hit, but there were just too many flavors going on with the scallops. If it had just had either the capers or the cherries it would have been much better.
purplewindow15
Harrisburg, PA
10/27/2008
I like to try unusual combinations because they may turn out to be surprisingly good. In this case, the combination of flavors is odd and unpleasant. Cinnamon and cauliflower don't work together.
Anonymous
Philadelphia, PA
9/29/2008
I am a novice in the kitchen and wanted to try something with scallops and spinach. I found this recipe and listened to others advice about using a little less butter-I actually used about 1/2. I also subsituted the cherries with cranberries that I had and it was delicious! I just didn't taste the sage too much-not sure if I didn't add enough or if I missed something in the steps. I look forward to making it again!
LauraDuksta
Fort Lauderdale, FL
8/8/2008
I made this for a large dinner party, and doubled the scallops to make it a main course instead of an appetizer. Everyone loved it, and there wasn't a bit leftover. I will definitely make it again.
erita
Denver, Colorado
4/27/2008
This dish was loved by all. We'll definately make it again.
Anonymous
Minneapolis, MN
4/11/2008
I made this (and a couple of the other recipes from the collection) for a dinner party. Everyone raved about it. The flavours were unique and interesting and they complimented one another beautifully. No changes necessary, though I do agree that it could be made with a little less butter. I will definitely make it again!
tara_online
Victoria, BC
3/2/2008
My husband nearly died when he tried this recipe. We both absolutely loved it. I personally would reduce the amount of butter next time I make it... I think making it a thicker sauce, and less oily, would be nice. Then again, the butteriness with the scallops is what my husband loved :)
jamavoo
burbank, ca
2/13/2008
Loved it. The array of flavors was excellent and I will definitely be making this again. I made the recipe as it and would not leave out any ingredients, especially the capers. They mellow out when you cook them yet still adds depth.
Anonymous
2/9/2008
This was a surprising delicious combination of flavors. The scallops were not overpowered by the other ingredients
Anonymous
New Bedford, MA
2/1/2008
I was very impressed with the range, and depth, of flavors in this dish. I find it difficult to judge a recipe without actually trying it. I added 1/4 cup of vegetable stock and 1 tbs brown sugar to the caper/cherry browned butter and the dish was fantastic. I will make this again for sure.
randyj1
Portland, Or
1/30/2008
Please do not post a rating if you have not tried the recipe!! Ratings are a great feature of this site, which you destroy with unsubstantiated postings!.... We found this one to be quite unique and delicious. Will definately try it again.
gina58
Florida
1/30/2008
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