Scallops with Cauliflower, Dried Cherries, and Capers

Ingredients for Scallops with Cauliflower, Dried Cherries, and Capers

• 5 cups small cauliflower florets (from 1 large head)

• 45ml olive oil, divided

• 1 250g package fresh spinach leaves

• 1 large shallot, finely chopped, divided

• 1/4 teaspoons ground cinnamon

• 6 large sea scallops, side muscle removed

• 6 tablespoons (3/4 stick) butter

• 6 large sage leaves, sliced thinly

• 45ml dried tart cherries

• 2 colheres de sopa de alcaparras escorridas

Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.

Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in centre, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.

Bright fruit and honey flavours pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).

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