Seared Scallops with Braised Cauliflower

9 09 2014

Top braised cauliflower with quick seared mini scallops for a fast and healthy weeknight meal. Loaded with flavor and super easy to make!

Seared Scallops with Braised Cauliflower

The following serves 3 (compliments of Lidia Bastianich and This Girl’s Gotta Eat):

  • 5 Tbsp extra-virgin olive oil
  • 6 large garlic cloves, minced
  • 1/2 large head cauliflower, cut into florets
  • Dry white wine
  • 1/4 cup chopped kalamata olives
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 – 1/2 tsp red pepper flakes
  • 5 large Roma tomatoes, diced
  • 1-2 Tbsp capers, drained and rinsed
  • 12 oz frozen mini scallops, thawed and patted dry
  • Ground black pepper
  • Fresh parsley, chopped
  • Parmesan cheese, grated

Heat 3 Tbsp of the olive oil in a large dutch oven over medium-high heat. When the oil is hot, add 4 cloves of minced garlic, and let it sizzle for a minute or two, stirring. Toss the cauliflower and stir to coat with the oil. Deglaze with a splash of dry white wine.

Add the olives, oregano, salt and red pepper flakes and stir. Next add the tomatoes and their juices, along with the capers. Bring the cauliflower/sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes.

Right before you’re ready to serve, heat the remaining 2 Tbsp olive oil in a medium-large skillet over medium-high heat. Add the remaining minced garlic and cook for 30 seconds. Add dry scallops and sear for 4-5 minutes, constantly tossing the scallops in the garlic oil. Remove from heat and season lightly with salt and pepper to taste and garnish with fresh parsley. Serve immediately.

Garnish cauliflower with a good handful of chopped parsley. To serve, dish out the cauliflower, top with a little parmesan cheese and finish with scallops and some of the garlic oil they were cooked in.

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