Scallops with Curried Cauliflower

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 small head cauliflower, cut into florets

1 red onion, cut into 1/2-inch wedges

5 tablespoons extra-virgin olive oil

Kosher salt

2 cloves garlic, grated

1 tablespoon curry powder

1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed

1/3 cup golden raisins

1/4 cup roasted salted cashews

1/2 cup fresh cilantro

1/2 cup plain low-fat yogurt

Lime wedges, for serving


  1. Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
  3. Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

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