Preparation time: 10 mins
Cooking time: 20 mins
Easy - for beginners
These scallops are succulent, golden, melt-in-your-mouth morsels! Create a Moroccan spicy infusion for the senses. (Exquisite.)
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¦ ~