Scallops and Cauliflower with Caper-Raisin Sauce

Name: Scallops and Cauliflower with Caper-Raisin Sauce
Yield: Makes 4 servings
Cuisine: British
Ingredients: 12 large sea scallops (at least 1 pound), cut in half through their equators; ¼ teaspoon freshly grated nutmeg, plus a little more; ⅓ cup capers, drained of all but 1 tablespoon of their liquid; 4 tablespoons canola, grapeseed, or other neutral-flavored oil; 1 tablespoon sherry vinegar; 4 tablespoons (½ stick) butter; 8 to 12 cauliflower florets; Salt and freshly ground black pepper; 2 tablespoons minced parsley leaves; ⅓ cup golden raisins

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

This unique combination of flavors has been on the menu at Restaurant Jean-Georges since its opening, and it continues to draw raves. The form of the layered scallops and cauliflower is basic but lovely, and the dark green sauce has a mysterious, mustardy flavor; few people could guess what is in it, and almost no one could imagine how simple it is.

Choose a rich starter, such as