Caper and Raisin Seared Scallops
All ingredients are available in the market!
1/3 cup Capers, Drained
1/4 cup Golden Raisins
10 tbsp Butter, Unsalted, Room Temperature
1 tsp Sherry Vinegar
Kosher Salt and Ground Pepper
1/4 cup Canola Oil
Eight 1 1/2 in Cauliflower Florets, sliced lengthwise 1/4 in thick (24 slices)
2 tbsp Parsley, Minced
12 ea Sea Scallops, Halved Crosswise
1/4 tsp Freshly Grated Nutmeg
Method of Preparation
1. In a small saucepan, combine capers, raising and 3/4 cup of water.
2. Simmer over low heat until the raisins are plump, 10-15 minutes, do not boil.
3. Transfer to a blender and puree.
4. With the blender on, add 6 tbsp of the butter, 1 tbsp at a time.
5. Add the sherry vinegar to the caper-raising sauce and season with salt and pepper.
6. In a large skillet, melt 1 tbsp of the butter in 1 tbsp of the oil.
7. Add half of the cauliflower and cook over medium-high heat, turning, until crisp, 5 minutes.
8. Transfer to a rimmed plate, then repeat with 1 tbsp each of the butter and oil and remaining cauliflower.
9. Let the skillet cool for 2 minutes.
10. Add 1/2 cup of water and cook over medium heat, scraping up any browned bits, 2 minutes.
11. Stir in the parsley and pour the pan sauce over the cauliflower, keep warm.
12. In a nonstick skillet, melt 1 tbsp of the butter in 1 tbsp of the oil.
13. Season the scallops with salt and pepper and add half to the skillet.
14. Cook over medium high heat, without turning, until the scallops are golden brown on the bottom, 3 minutes, and transfer to a plate.
15. Repeat with the remaining 1 tbsp each of butter and oil and the scallops.
16. Rewarm the caper raisin sauce.
17. Spoon the raisin sauce onto 4 plates.
18. Top with the scallops, browned side up.
19. Arrange a cauliflower slice on each scallop, spoon a little of the pan sauce over and garnish with the nutmeg.
20. Serve immediately.