From Bon Appétit
Scallops With Cauliflower, Cherries, and Capers
5 cups small cauliflower florets (from 1 large head)
3 tablespoons olive oil, divided
1 9-ounce package fresh spinach leaves
1 large shallot, finely chopped, divided
1/4 teaspoon ground cinnamon
6 large sea scallops, side muscle removed
6 tablespoons (3/4 stick) butter
6 large sage leaves, sliced thinly
3 tablespoons dried tart cherries
2 tablespoons drained capers
- Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot.
- Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
- Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.