1. Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes. 2. Cool 5 minutes. 3. Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside. 4. Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower. 5. Cook, turning, until brown and crisp on both sides, about 5 minutes. 6. Season with 1/4 teaspoon of the salt and pepper to taste. 7. Remove cauliflower to a plate. 8. Add remaining 1 tablespoon of the butter to the skillet. 9. Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet. 10. Cook, turning once, until just opaque, about 4 minutes. 11. Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg. ---------------------------------------------------------------------------
Nutrition
Ingredients
