Serves 4
Prepare this once, and it will become a weekly staple. It has everything going for it: It’s healthy, delicious, easy—and only requires one skillet! You can use peeled and deveined shrimp in place of the scallops if you like.
2 tablespoons extra virgin olive oil
8 dry diver scallops (see headnote, here), patted completely dry
Kosher salt
Fresh ground black pepper
3 cups cauliflower florets, blanched and shocked (see here)
Pinch ground cinnamon
2 tablespoons butter
1 small shallot, finely chopped
1 tablespoon capers, rinsed and drained
4 sage leaves, thinly sliced
4 cups loosely packed chopped spinach
2 tablespoons tart dried cherries
Ladolemono (here) for drizzling
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Season the scallops with salt and pepper. Add the scallops to the pan and sear on both sides, resisting the temptation to move them around before they develop a good sear. Transfer the scallops to a plate and wipe out the skillet.
Add the remaining 1 tablespoon oil to the pan and return to the heat. Add the cauliflower, sprinkle with the cinnamon, and sauté until the cauliflower is browned in spots. Add the butter to the pan along with the shallot, capers, and sage and sauté until the shallots are soft and golden. Add the spinach and cherries and sauté until the spinach wilts. Season with salt and pepper.
Divide the cauliflower mixture among four plates and arrange two scallops over each. Drizzle with a little ladolemono and serve warm.
NOTE: You may substitute 2 teaspoons of extra virgin olive oil for butter if you don’t want to cheat.