Ingredients:
1 small head of cauliflower trimmed and cut into bite-size pieces
1 Pound of Sea scallops (dry packed)
2 tbsp of unsalted butter
1 large shallot, minced
1/2 cup dry vermouth
8 large fresh basil leaves, thinly sliced
1 Pound of Sea scallops (dry packed)
2 tbsp of unsalted butter
1 large shallot, minced
1/2 cup dry vermouth
8 large fresh basil leaves, thinly sliced
6 large caper berries (optional)
15 golden raisins rehydrated in warm water. (optional)
Olive oil
Heat olive oil in a nonstick pan over medium-high heat until really hot. Add the cauliflower and cook, until lightly browned, about 4 minutes. Set aside.
Add more oil to the skillet. When it gets very hot, add the scallops. Cook until golden brown and crispy outside. Turn and cook until the scallops are barely cooked. About 2 minutes on each side. The scallops should be translucent in the middle.
Put the butter into the pan and add the shallot. Cook it until softens and the butter starts to brown, about 1 minute.
Add vermouth and bring it to a boil, scraping the bits on the bottom of the pan. Put the cauliflower back in the pan and season with salt and pepper. Cover the pan and reduce the heat to medium. Cook, until the cauliflower florets are tender, about 6 minutes.
Return the scallops to the pan to reheat for a few minutes, sprinkle with the basil, caper berries, golden raisins and serve.
Add more oil to the skillet. When it gets very hot, add the scallops. Cook until golden brown and crispy outside. Turn and cook until the scallops are barely cooked. About 2 minutes on each side. The scallops should be translucent in the middle.
Put the butter into the pan and add the shallot. Cook it until softens and the butter starts to brown, about 1 minute.
Add vermouth and bring it to a boil, scraping the bits on the bottom of the pan. Put the cauliflower back in the pan and season with salt and pepper. Cover the pan and reduce the heat to medium. Cook, until the cauliflower florets are tender, about 6 minutes.
Return the scallops to the pan to reheat for a few minutes, sprinkle with the basil, caper berries, golden raisins and serve.
Caper Berries.
