6.27.16 Seared Scallops with cauliflower, Dates and Olives - WFSB 3 Connecticut

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6.27.16 Seared Scallops with cauliflower, Dates and Olives

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Seared Scallops with cauliflower, Dates and Olives 

Ingredients:        

Serves 2 people

Cauliflower cut in 1” florets- 2 cups

Dates, sliced- 3 oz

Green olives, cut in half 3 oz

Reisling wine, sweet 4 oz

Parsley, chopped 2 pinches

Extra virgin Olive oil  ( as needed)  appx 3 oz

Directions:

Med heat saute cauliflower.  Place in oven at 375.  Approx. 5 min    In pan add dates, olives and deglaze with reisling wine.  Season with salt, pepper and EVO to taste.  ADD Parsley.

Separate pan Med/Hot Season scallops, sauté both sides until golden brown.