by Erica Cooksey
Avg. Score: 8.8
1 3.5 oz jar capers in brine, drained with brine reserved
Enough golden raisins to equal the capers (1/4-1/3 cup)
A pound of very large (at least U-12) sea scallops
1 small head of cauliflower
Combine the drained capers and golden raisins in a small saucepan. Add
3/4 cup water to cover and simmer on low for about 15 minutes or until
raisins are plump and soft. Transfer to a blender, including the cooking water, and puree with about a tablespoon of the reserved brine. Set aside in a warming oven.
Meanwhile, break the cauliflower into florets. Using a mandoline or V-slicer, shave very thin slices. You will need twice as many slices as you have scallops.
Remove the crescent-shaped muscle from the scallops (if present) and halve the scallops across their equators.
Heat a nonstick pan on high, and sear both sides of each cauliflower slice until nicely browned. Set aside in warming oven.
Sear the scallops, one side only, in a cast-iron skillet over medium-high heat until a crust forms and some opacity is visible from the other side.
Spoon some sauce on the bottom of a plate. Top with scallops, seared side up, then top each scallop with a browned cauliflower slice. Sprinkle with salt and serve immediately.