Scallops with Cauliflower, Dried Cherries, and Capers

Ingredients

• 3 tablespoons olive oil
• 6 large sea scallops, side muscle removed
• 3 tablespoons dried tart cherries
• 2 tablespoons capers
• 1 9-ounce package fresh spinach leaves
• 5 cups small cauliflower florets
• 6 large sage leaves
• + 3 more ingredients
• • 1 large shallot
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons butter

Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve s...

View full recipe at Epicurious