Sea Scallop Surf & Turf

Ingredients

• 1 head cauliflower (about 2 lb), stem removed
• 12 sea scallops (about 1 lb), side muscle removed
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 2 tbsp capers, rinsed and drained
• 1 tbsp chopped dry-packed sun-dried tomatoes
• 2 tbsp sherry wine vinegar or fresh lemon juice
• 1/4 C chopped parsley
• 2 tbsp pine nuts, toasted

Directions

1. 1 HEAT oven to 425 degrees F. Line sheet pan with nonstick foil and coat lightly with olive oil spray.
2. SLICE head of cauliflower crosswise to create flat disks (1/2" thick) and arrange on prepared pan. Coat tops with olive oil spray and season with 1/4 tsp each salt and pepper. Roast in upper third of oven, turning once with spatula, until golden brown on both sides and tender, about 25 minutes. Turn off heat, leaving pan in oven to keep warm.
3. PAT scallops dry and season with 1/8 tsp each salt and pepper. Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add scallops and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes. Transfer to plate.
4. ADD shallots, capers, and sun-dried tomatoes to skillet and cook, stirring, over medium heat until shallots are tender, about 2 minutes. Stir in vinegar. Return scallops to pan, sprinkle with parsley, and heat through, about 2 minutes.
5. ARRANGE cauliflower on plates and top with scallops. Spoon juices from skillet over scallops and sprinkle with nuts.

Courtesy of Prevention