The Chew: Pan Roasted Scallops + Cauliflower, Raisins & Pine Nuts

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The Chew: Pan Roasted Scallops + Cauliflower, Raisins & Pine Nuts

If there’s one super-talent Michael Symon has, it’s the ability to put together a 5-ingredient dish in just five minutes. For this particular recipe, he was inspired by the flavors of Sicily. His Pan Roasted Scallops with Cauliflower, Raisins, and Pine Nuts was an elegant dish made surprisingly simple. Naturally, anything you add to browned butter is going to be delicious! Michael also made a point to say that scallops are best when cooked hot and fast, because if they’re cooked to medium or anything more than that, “you can bounce them across the room.” We certainly wouldn’t want that!

You can click next page to find out how Michael put this recipe together and recreate it at home!

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The Chew: Pan Roasted Scallops + Cauliflower, Raisins & Pine Nuts Recipe Ingredients

The Chew: Pan Roasted Scallops + Cauliflower, Raisins & Pine Nuts

Michael Symon’s Pan Roasted Scallops with Cauliflower, Raisins, and Pine Nuts is a meal that tastes and looks gourmet, but is actually really simple to put together. (jseita / Flickr)

  • 1 1/2 lbs scallops – abductor mussel removed (1 dozen)
  • 1/2 C golden raisins
  • 1/4 C pine nuts
  • 1/4 C parsley – chopped
  • 2 tbsp olive oil
  • 1/2 stick butter
  • 4 C small cauliflower florets
  • 1 tbsp sherry vinegar
  • kosher salt and freshly ground black pepper

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The Chew: Pan Roasted Scallops + Cauliflower, Raisins & Pine Nuts Recipe Directions

  1. Preheat a large cast iron skillet with olive oil over medium-high heat
  2. Pat the scallops dry on paper towels then season with salt
  3. Add the scallops and cook for about 3 minutes without moving
  4. Flip then cook for another couple minutes
  5. Add the butter once the scallops have been cooking for a minute, and baste with the melted butter using a spoon
  6. When the scallops have been flipped, add the raisins and cauliflower and let cook until the cauliflower is golden brown, about two minutes
  7. Season with salt and pepper, then remove from the heat and add in the vinegar and parsley
  8. On a platter, put the scallops with a large spoonful of the cauliflower mixture on top

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