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    You are in: Home / Recipes / Scallops and Cauliflower Recipe
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    Scallops and Cauliflower

    Scallops and Cauliflower. Photo by mersaydees

    1/2 Photos of Scallops and Cauliflower

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    ellie_'s Note:

    We really enjoyed this with a tossed salad. The original recipe said to slice the cauliflower in 1/2 inch slices but I sliced mine in the food processor, so the slices were quite thin but we really liked it this way. Recipe source: Prevention

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 425 degrees F.
    2. 2
      Line cookie sheet with foil and spray with Pam.
    3. 3
      Slice cauliflower (see note in description) using a food processor (thickest setting) or slice crosswise in 1/2 inch slices. Arrange on prepared pan and spray with Pam and season with salt and pepper. Roast for 20-30 minutes or until browned, turning once during cooking. Turn off oven but leave pan in oven to keep warm.
    4. 4
      Pat scallops dry and season with 1/8 teaspoon salt and pepper.
    5. 5
      Heat oil in skillet over medium high heat. Add scallops and cook turning once until golden brown on both sides (about 10 minutes total). Transfer to bowl.
    6. 6
      Add shallots, capers and tomatoes to pan and cook stirring until tender (2 minutes). Stir in vinegar and then return scallops to pan along with the parsley. Heat through until heated through (2 minutes).
    7. 7
      Arrange cauliflower in serving bowl or individual plates and top with scallops and cooking liquids. Sprinkle with the nuts.

    Ratings & Reviews:

    • on April 02, 2014

      55

      A very fancy meal, for not a lot of work and fuss. You can't go wrong here if you love all the individual parts of this like we do. I used the stated amount of oil, but put half of it on the cauliflower, so it would roast up well. Also, with a nonstick pan, you need very little oil for the cooking of the scallops and shallots. I seared the scallops on medium til they were brown - 3 minutes per side, I didn't want them to get overcooked. You'll be happy to know DH kept thanking me for such a great dinner!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2012

      55

      This is low carb delicious heaven! I used a mandolin to slice the cauliflower. This is low carb because due to the cauliflower, it didn't need rice or noodles! So happy! Thanks, ellie! Made for PRMR.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2012

      55

      This is restaurant quality. I was so lucky to find fresh scallops. They were like buttah! Roasted cauliflower is always a winner with me. I will certainly be making this again!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scallops and Cauliflower

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 216.2
     
    Calories from Fat 96
    44%
    Total Fat 10.7 g
    16%
    Saturated Fat 1.4 g
    6%
    Cholesterol 27.2 mg
    9%
    Sodium 640.1 mg
    26%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.3 g
    13%
    Protein 17.8 g
    35%

    The following items or measurements are not included:

    sherry wine vinegar

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