Scallops with Cauliflower, Raisins, and Pine Nuts


  • 1 ½ lbs. Scallops 
  • ½ c. Golden Raisins
  • ¼ c. Pine Nuts
  • ¼ c. Parsley (chopped)
  • 3 tbsp. Olive Oil
  • ½ stick butter
  • 4 c. Cauliflower (cut into small florets)
  • 3 tbsp. Sherry Vinegar
  • Kosher Salt
  • Ground Pepper


  1. Add olive oil to a large cast iron skillet or frying pan and preheat over a medium-high heat. 
  2. Dry the scallops by patting with a paper towel to remove excess moisture. 
  3. Season the scallops with salt and pepper. 
  4. Place the scallops in the pan and allow to cook until they begin to lightly brown on the bottom (about 3 minutes).  
  5. Once the bottom of the scallops begins to the brown, flip and cook on the reverse side until they lightly brown (about 3 minutes).
  6. Add the butter to the pan.  Once the butter melts, baste the scallops with the butter. 
  7. Add the raisins, pine nuts, and cauliflower to the pan, and allow to cook until the cauliflower begins to brown (about 2 minutes).  
  8. Remove from the heat and let cool for a few minutes to bring the temperature down.  
  9. Top with chopped parsley.  
  10. Serve and enjoy.  
Scallops with Cauliflower, Raisins, and Pine Nuts