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Pan Roasted Scallops with Cauliflower, Raisins, and Pine Nuts

Michael Symon
  • 360 minutes
  • Serves

INGREDIENTS

1 1/2

lbs Scallops

4 cups

Cauliflower florets, small

1/2 cup

Golden raisins

1/4 cup

Parsley

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1 tbsp

Sherry vinegar

1/4 cup

Pine nuts

1/2 stick

Butter