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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
- In a small saucepan, simmer capers and raisins in water for ten minutes or until raisons are plump.
- Transfer mixture to a blender and add the butter one tablespoon at a time while blending.
- Season with salt and pepper and set aside.
CAULIFLOWER AND SCALLOPS
- Preheat grill to medium/high or 375 F (190 C).
- Toss cauliflower in half of the ghee.
- Season with salt, pepper and place on the grill, depending on the size of the florets cook for three minutes a side.
- Preheat the grill to high or 400 F (205 C).
- Toss the scallops in the remaining ghee, salt and pepper.
- Place on the grill and cook for one minute per side.
- Pour the caper raisin sauce on a plate, place cauliflower and scallops on the sauce.
TO GARNISH
- Top with a sprinkle of ground nutmeg and chopped parsley.
