Seared Scallops with Cauliflower, Raisins, Capers and Pecans

Based on a recipe from Food & Wine.

SO DELICIOUS!!!  And easy to prepare!

Ingredients:

 

  • 1/2 small head of cauliflower, cut into small florets (4 cups)
  • 1 tablespoon extra-virgin olive oil
  • 12 jumbo scallops (1 1/2 pounds), side muscle removed
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped roasted pecans
  • 2 tablespoons drained small capers
  • 2 tablespoons golden raisins
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped flat-leaf

 

 

Directions:

  1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
  2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, pecans, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

Thank You, God

So thankful today
Our dog Freddy is okay
Attacked yesterday

In a parking lot
A large white pit bull
Leaped and lunged

At our dogs neck this
after being groomed for first time
we stopped at pet store

for treats and toys and
the monster ran from its car
and attacked Freddy

It all happened so fast
I grabbed Freddy’s leash and
Lifted him high to the sky

Putting myself between
the foaming monster
and my little dog

The owner of the dog
ran over and grabbed
its collar, yanking the monster

away saying he plays
with children just fine but
does not like other dogs

then why was this dog
at the largest pet food store
in Western Massachusetts

And the man with the tattoos
and gold plated teeth and the poor dog
walked away and drove away