Scallops with Curried Cauliflower
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 23 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 36 milligrams
- Sodium
- 636 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 4 grams
- Protein
- 23 grams
- Sugar
- 14 grams
- Total: 40 min
- Active: 20 min
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
- 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.
- 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.
- 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.