Seared Scallops w/ Cauliflower, Capers and Raisins

30 min: 4 servings

4 cups cauliflower, cut into small florets ( ½ of small head)
1 tablespoon extra-virgin olive oil
1 ½ lbs jumbo scallops (12)
salt & pepper
2 tablespoons unsalted butter
¼ cup chopped roasted almonds
2 tablespoons drained small capers
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon chopped flat-leaf parsley

Bring medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain; shaking off excess water.

In a large skillet, heat oil until shimmering. Season scallops with salt and pepper: add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers, and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with parsley and serve.

Sommelier choice: 2005 Vinum Cellars Vista Verde Vineyard Viognier

Easy to find choice: Smoking Loon 2005 Viognier
Richard Bruno co-owner of Vinum Cellars makes wines for Smoking Loon