After a weekend of too much ham and lamb, pass on the meat and opt for some succulent shellfish. Scallops are truly a cinch to make — especially if you follow a few easy guidelines.
This Mediterranean feast, with its cauliflower, capers, spinach, and dried cherries, may sound like an unusual combination, but the result is an irresistible explosion of tart, sweet, salty, and sour flavors all at once. For the recipe, read more.
5 cups small cauliflower florets (from 1 large head) Serves 6.
3 tablespoons olive oil, divided
1 9-ounce package fresh spinach leaves
1 large shallot, finely chopped, divided
1/4 teaspoon ground cinnamon
6 large sea scallops, side muscle removed
6 tablespoons (3/4 stick) butter
6 large sage leaves, sliced thinly
3 tablespoons dried tart cherries
2 tablespoons drained capers
5 cups small cauliflower florets (from 1 large head)