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Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Total: 30 min
4 Servings



• 1/2 small head of cauliflower, cut into small florets (4 cups)
• 1 tablespoon extra-virgin olive oil
• 12 jumbo scallops (1½ pounds), side muscles removed
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1/4 cup chopped roasted almonds, preferably marcona
• 2 tablespoons drained small capers
• 2 tablespoons golden raisins
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped
• flat-leaf parsley


1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain well.

2. In a large skillet, heat the oil until shim- mering. Season the scallops with salt and pepper, add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Flip, then add the butter, cauliflower, almonds, capers and raisins; cook undisturbed until the scallops are white throughout and the cauliflower is browned in spots, about 1 minute. Stir in the vinegar, transfer to plates and garnish with parsley.      —Richard Reddington

Wine: Lush, fragrant Viognier.

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