Scallops and Cauliflower with Caper-Raisin Sauce

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

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

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Fish and Shellfish

No reviews for this recipe

The licensor does not allow printing of this title