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Curried Scallops with Cauliflower and Currants

Curried Scallops with Cauliflower and Currants



Curried Scallops with Cauliflower and Currants

Serves: 4


1 large head cauliflower chopped into small pieces between 1/2 to 3/4 inch pieces
1/4 cup Flanigan Farms sliced almonds
2 tablespoons plus two teaspoons Napa Valley organic olive oil divided
3/4 teaspoon McCormick organic curry powder
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon black pepper 12 jumbo scallops rinsed and patted dry
2 teaspoons Mezzetta capers rinsed and drained
2 rounded tablespoons Sun maid zante currants
4 teaspoons Napa Valley organic balsamic vinegar mixed with
1 tablespoon water
1/4 cup chopped cilantro leaves


Steam cauliflower pieces until just tender, about three minutes. Set aside.

While cauliflower is steaming, in a large skillet over medium heat, lightly toast the almonds until light golden and just fragrant, about two to three minutes. Set aside to cool.

Mix the curry, salt, and pepper together in a small bowl. Season the tops of the scallops with half of the spice mixture.

In a large skillet, heat the two tablespoons oil over medium high heat. Add scallops, seasoned side down to the skillet in a single layer and cook until golden and crusty, about three and a half minutes, seasoning the tops with the remainder of the spice mixture before turning. Turn the scallops and cook three and a half more minutes. Transfer scallops to a perforated rack to drain.

Add the remaining two teaspoons of olive oil, steamed cauliflower, almonds, capers, and raisins to the pan and cook undisturbed about one minute, then stir and cook two minutes, until cauliflower starts to brown. Add the balsamic vinegar and water, stir to coat cauliflower and scrape up brown bits from the bottom of the pan. Cook two to three more minutes until liquid evaporates and cauliflower caramelizes. Divide pan contents among four plates, add three scallops to each plate. Garnish scallops and cauliflower with the cilantro and serve.