In this easily assembled meal, vermouth-laced brown butter imbues cauli-flower with deep flavor, while a basil garnish adds color and freshness.
SERVES: 4
INGREDIENTS:
- 3 Tbs. extra-virgin olive oil
- 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
- 1 lb. all-natural (dry-packed) sea scallops
- 2 Tbs. unsalted butter
- 1 large shallot, minced
- 1/2 cup dry vermouth
- Kosher salt and freshly ground black pepper
- 8 large fresh basil leaves, thinly sliced
INSTRUCTIONS:
- SEAR THE CAULIFLOWER:
- Heat 1 tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot.
- Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes.
- Transfer to a bowl.
- SEAR THE SCALLOPS:
- Add the remaining 2 tbs. oil to the skillet.
- When shimmering hot, add the scallops in a single layer.
- Cook until golden-brown, about 2 minutes.
- Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center).
- Transfer to another bowl.
- MAKE THE BROWN BUTTER SAUCE:
- Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.
- Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon.
- COOK THE CAULIFLOWER:
- Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper.
- Cover the skillet and reduce the heat to medium.
- Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.
- ADD THE SCALLOPS AND GARNISH:
- Return the scallops to the pan and toss to heat through, about 1 minute.
- Remove from the heat, sprinkle with the basil, and serve.
NUTRITIONAL INFORMATION PER SERVING:
- 300 calories
- 21g protein
- 8g carbs
- 17g total fat
- 5g sat fat
- 9g mono fat
- 1.5g poly fat
- 55mg chol
- 270mg sodium
- 2g fiber
