Scallops with Curried Cauliflower2016-05-18
- Yield : 4 servings
- Cook Time : 20m
- Ready In : 40m
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This information is per serving.
Saturated Fat4 grams
- 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
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.