Scallops with Curried Cauliflower

2016-05-18
  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    410
  • Fat

    23 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    36 milligrams
  • Sodium

    636 milligrams
  • Carbohydrate

    30 grams
  • Fiber

    4 grams
  • Protein

    23 grams
  • Sugar

    14 grams

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

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