Scallops with Cauliflower, Dried Cherries, and Capers

Scallops with Cauliflower, Dried Cherries, and Capers
Photo by Kana Okada


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

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


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