1. In a large pot of boiling salted water cook cauliflower until tender (5-10 minutes), drain and then transfer to serving dish. 2. In the same pot heat 1 tablespoon oil over medium high heat. Stir in spinach and toss until wilted (2-5 minutes). Transfer spinach to sieve set over large bowl and drain. ****veggies can be prepared 2 hours ahead of time and set aside.***. 3. In same pot heat one tablespoon of the oil and add half the shallot and saute for 1 minutes. 4. Sprinkle cauliflower with cinnamon, salt and pepper. Add to pot along with the spinach and toss until heated through -- 3-5 minutes. Divide vegetables among 6 plates. 5. Meanwhile heat the remaining oil (1 T) in a skillet over high heat. Sprinkle scallops with salt and pepper and then add to skillet; searing until done (2-5 minutes). Place one scallop on each plate. 6. Melt butter in same skillet and add the rest of the shallots and the final ingredients (sage - capers), cooking until butter browns (2-5 minutes). Spoon sauce over scallops and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
