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Scallops with caper raisin butter

Ingredients

SAUCE

  • 1/3 cup (80 ml) capers, drained
  • 1/4 cup (60 ml) golden raisins
  • 3/4 cup (180 ml) water
  • 1/4 cup (60 ml) unsalted butter
  • Salt, to taste
  • Pepper, to taste

CAULIFLOWER AND SCALLOPS

  • 1/4 cup (60 ml) ghee, divided
  • 12 cauliflower florets
  • 12 large sea scallops, at room temperature

GARNISH

  • 2 tablespoons (30 ml) parsley, chopped
  • Nutmeg, to taste

Directions

SAUCE

  1. In a small saucepan, simmer capers and raisins in water for ten minutes or until raisons are plump.
  2. Transfer mixture to a blender and add the butter one tablespoon at a time while blending.
  3. Season with salt and pepper and set aside.

CAULIFLOWER AND SCALLOPS

  1. Preheat grill to medium/high or 375 F (190 C).
  2. Toss cauliflower in half of the ghee.
  3. Season with salt, pepper and place on the grill, depending on the size of the florets cook for three minutes a side.
  4. Preheat the grill to high or 400 F (205 C).
  5. Toss the scallops in the remaining ghee, salt and pepper.
  6. Place on the grill and cook for one minute per side.
  7. Pour the caper raisin sauce on a plate, place cauliflower and scallops on the sauce.

TO GARNISH

  1. Top with a sprinkle of ground nutmeg and chopped parsley.

Follow Spencer Watts:


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