Roasted Diver Scallops with Brown Butter Sauce

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the cauliflower & cook about 3 minutes, until tender.
3. Drain, spread on a kitchen towel, & pat dry.
4. Pat the scallops dry & season with salt & pepper.
5. Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
6. Add the scallops & sear without moving for 2 minutes, until golden.
7. Gently turn them over & add the butter, shallot, & sage to the pan.
8. Cook until the scallops are just firm & translucent, about 2 minutes more.
9. Divide the scallops among 4 to 6 salad plates using a slotted spoon.
10. Set the skillet & add the butter aside.
11. Heat the remaining 1tbps of olive oil in another skillet over medium heat.
12. Add the cauliflower & cherries & sauté, turning the cauliflower, until it is golden brown, 2 to 3 minutes.
13. Sprinkle the cinnamon over the cauliflower mixture, season with the salt & pepper, & remove from the heat.
14. Rewarm the butter sauce in the first skillet over medium heat.
15. Transfer the cauliflower mixture into the butter & toss.
16. Spoon the mixture over the scallops & serve immediately.