Scallops W/ Caramelized Cauliflower & Caper-Raisin Emulsion

• cup golden raisin↗1⁄3
• cup capers (with 1 Tbsp. of their liquid reserved)↗1⁄3
• tablespoons unsalted butter↗6
• cup water, plus↗1⁄4
• tablespoon water↗1
• tablespoon sherry wine vinegar↗1
• teaspoon salt↗3⁄4
• freshly grated nutmeg
• fresh ground pepper↗
• tablespoon olive oil↗1
• large cauliflower florets, sliced into 1-inch thick pieces↗4
• large sea scallops, each sliced horizontally into 3 discs↗2
• sprigs flat leaf parsley, rolled, cut into thin strips↗10

Step-by-step instructions

1. 1

   Heat the raisins, capers and their liquid, 4 tablespoons of the butter and water to a low simmer in a medium saucepan over medium heat; cook 10 minutes.

2. 2

   Cool 5 minutes.

3. 3

   Transfer mixture to a blender; blend until smooth; blend in vinegar, season with 1/4 teaspoon of the salt and the nutmeg and pepper to taste; return mixture to the saucepan and set aside.

4. 4

   Meanwhile, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat; add cauliflower.

5. 5

   Cook, turning, until brown and crisp on both sides, about 5 minutes.

6. 6

   Season with 1/4 teaspoon of the salt and pepper to taste.

7. 7

   Remove cauliflower to a plate.

8. 8

   Add remaining 1 tablespoon of the butter to the skillet.

9. 9

   Season scallops with remaining 1/4 teaspoon of the salt and pepper to taste; add scallops to skillet.

10. 10

    Cook, turning once, until just opaque, about 4 minutes.

11. 11

    Spoon raisin sauce onto plate; top with scallop slices, then with cauliflower slices and sprinkle with parsley; season with freshly grated nutmeg.