Seared Scallops with cauliflower, Dates and Olives
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
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.