Scallops with Curried Cauliflower
Course: Dinner, Main DishCuisine: AmericanDifficulty: Easy
Servings
4
servingsCooking time
20
minutesTotal time
40
minutesIngredients
1 small head cauliflower, cut into florets
1 red onion, cut into 1/2-inch wedges
5 tablespoons Extra-virgin Olive Oil
Kosher Salt
2 cloves Garlic, Grated
1 tablespoon Curry Powder
1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed
1/3 cup Golden Raisins
1/4 cup roasted salted cashews
1/2 cup Fresh Cilantro
1/2 cup plain low-fat yogurt
Lime Wedges, For Serving
Directions
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
- Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.
