Golden Scallops & Caramelized Cauliflower

Golden Scallops & Caramelized Cauliflower
Preparation time: 10 mins Cooking time: 20 mins Easy - for beginners Serves: 2


These scallops are succulent, golden, melt-in-your-mouth morsels! Create a Moroccan spicy infusion for the senses. (Exquisite.)


  • 10 large dry frozen scallops (Costco)
  • 1/2 head of cauliflower, sliced into 1/4 inch thick pieces
  • 1/2 cup raisins
  • 1/2 cup capers
  • 1 tbsp sherry vinegar
  • 1/2 cup water
  • freshly grated nutmeg
  • sea salt
  • cayenne pepper
  • 4 tbsp butter + 2 tbsp butter


In a small saucepan, cook water, raisins and capers on low heat until raisins are plump, about 5 mins. Pour hot mixture into blender, add vinegar, nutmeg, sea salt and cayenne, blend just until smooth.

Set sauce aside.

In a sauté pan, heat 4 tbsp butter + sauté cauliflower on low heat until golden on both sides. Set cauliflower aside w/ tongs on plate.

In same pan, sauté nearly-defrosted scallops in 2 tbsp. butter on low (watch for splatter), about 2-3 mins or so on each side. Scallops should be golden brown on outside, slightly opaque in center.

To serve, place 5 golden scallops on each plate, top w/ golden cauliflower. Drizzle w/ the caper-raisin emulsion.

Enjoy! ~ œ¦ ~

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