Sautéed Diver Scallops with Cauliflower, Capers and Almonds

Ingredients

• 1/2 cup balsamic vinegar, reduced
• 2 cups organic cauliflower florets
• 1/4 cup cream
• 8 diver sea scallops (2-3 ounces each)
• Salt and pepper to taste
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons capers
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons golden raisins
• 1 tablespoon organic parsley, chopped
• 1 tablespoon extra virgin olive oil

Directions

1. In a small saucepan, bring vinegar to simmer, reduce by half and reserve. Do not boil as that would burn the vinegar.
2. Break apart 1 head of cauliflower into equal-sized florets.
3. Bring 2 quarts of water to a boil and season with salt to taste.
4. Add 1 cup of the best looking florets and cook until tender. Drain and plunge florets into an ice bath to stop the cooking process.
5. In a saucepan, cover the other cup of cauliflower with cream and cook for 8 minutes.
6. Purée and put through a fine mesh sieve. Keep warm.
7. Warm 2 small 7-inch sauté pans. Add olive oil to one pan.
8. Season the scallops with salt and pepper.
9. When the pan just starts to smoke, add the scallops; cook for about 1 minute or so on each side, depending on thickness. When scallops show a little color, turn.
10. In the other pan, add butter and cook the butter until it begins to brown.
11. Add the cold florets and cook for 1 minute.
12. Season with the salt and pepper.
13. Add the capers, almonds, raisins and parsley.
14. On warmed plates, put a small circle of the cauliflower purée in the middle.
15. Add some of the cauliflower, caper, almond, and raisin ragout to the middle of the circle. Top with a scallop (they should be medium rare).
16. Drizzle the balsamic reduction and the virgin olive oil around the plate to garnish.