Roasted Diver Scallops with Brown Butter Sauce
Your dinner guests will swoon when served Donatella’s Roasted Diver Scallops with Brown Butter Sauce for dinner!
25 min
PREP TIME
12 min
TOTAL TIME
Easy
COOKING SKILL
2-3
SERVING SIZE
Ingredients
- 3 cups very small cauliflower florets
- 8-12 diver scallops
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into chuncks
- 1 medium shallot, minced
- 12 fresh sage leaves
- ½ cup tart dried cherries
- ¼ teaspoon ground cinnamon
Instructions
- Bring a large pot of salted water to a boil.
- Add the cauliflower & cook about 3 minutes, until tender.
- Drain, spread on a kitchen towel, & pat dry.
- Pat the scallops dry & season with salt & pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the scallops & sear without moving for 2 minutes, until golden.
- Gently turn them over & add the butter, shallot, & sage to the pan.
- Cook until the scallops are just firm & translucent, about 2 minutes more.
- Divide the scallops among 4 to 6 salad plates using a slotted spoon.
- Set the skillet & add the butter aside.
- Heat the remaining 1tbps of olive oil in another skillet over medium heat.
- Add the cauliflower & cherries & sauté, turning the cauliflower, until it is golden brown, 2 to 3 minutes.
- Sprinkle the cinnamon over the cauliflower mixture, season with the salt & pepper, & remove from the heat.
- Rewarm the butter sauce in the first skillet over medium heat.
- Transfer the cauliflower mixture into the butter & toss.
- Spoon the mixture over the scallops & serve immediately.
