Scallops with Cauliflower, Dried Cherries, and Capers

Ingredients

• 6 tablespoons butter ()
• 2 tablespoons capers drained
• 5 cups cauliflower florets (from 1 large head)
• 3 tablespoons cherries dried
• 0.3 teaspoon ground cinnamon 
• 3 tablespoons olive oil divided
• 6 large sage sliced
• 6 large scallops 
• 1 large shallots divided finely chopped
• 9 ounce pkt spinach fresh

Equipment

• bowl
• frying pan
• pot
• sieve

Directions

1. Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes.
2. Drain and transfer cauliflower to bowl.
3. Heat 1 tablespoon oil in same pot over medium-high heat.
4. Add spinach and toss until just wilted but still bright green, about 3 minutes.
5. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead.
6. Let stand at room temperature.
7. Heat 1 tablespoon oil in reserved pot.
8. Add half of shallot; saute 1 minute.
9. Sprinkle cauliflower with cinnamon, salt, and pepper.
10. Add to pot and toss to coat.
11. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
12. Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat.
13. Sprinkle scallops with salt and pepper.
14. Add to skillet; sear until just opaque in center, about 2 minutes per side.
15. Place 1 scallop on each plate. Melt butter in same skillet.
16. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
17. Bright fruit and honey flavors pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).
18. Per serving: 229 calories, 19g fat (8g saturated fat), 36mg cholesterol, 254g sodium, 11g carbohydrates, 3g fiber, 6g protein
19. Nutrition Data
20. See Nutrition Data's complete analysis of this recipe ›