Seared Scallops With Cauliflower, Capers and Raisins

I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  cups cauliflower, cut into small florets approx. 1/2 head
• 1  tablespoon olive oil, extra virgin
• 12  large scallops, approx 1 1/2 pounds, side muscle removed
• 2  tablespoons butter
• 1⁄4 cup  roasted almonds, chopped
• 2  tablespoons small capers, drained
• 2  tablespoons golden raisins
• 2  tablespoons  balsamic vinegar
• 1  tablespoon flat leaf parsley, chopped

Directions

1. Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
2. Drain, shaking off excess water.
3. In a large skillet, heat oil until simmering.
4. Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
5. Turn the scallops.
6. Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
7. Add the balsamic vinegar and stir gently to coat.
8. Transfer to plates, garnish with parsley and serve.
9. Enjoy!