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Scallops with Cauliflower, Dried Cherries, and Capers

Michael Psilakis
  • minutes
  • Serves 6

INGREDIENTS

6

Sea scallops, large

5 cups

Cauliflower florets, small

3 tbsp

Cherries, dried tart

6

Sage, large leaves

1

Shallot, large

1 9 ounce package

Spinach, fresh leaves

2 tbsp

Capers

1/4 tsp

Cinnamon, ground

3 tbsp

Olive oil

6 tbsp

Butter