Scallops with Curried Cauliflower

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

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

Directions

  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.

Diver Scallop and Spiny Lobster with White Soy, Cauliflower, and Egg

Diver Scallop and Spiny Lobster with White Soy, Cauliflower, and Egg

Cauliflower Stuffed with Saffron and Scallop Mousse