Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the sauce:
1/3 cup (80 ml) capers, drained
¼ cup (60 ml) golden raisins
¾ cup (180 ml) water
1/4 cup (60 ml) unsalted butter
Salt and pepper
For the cauliflower and scallops:
¼ cup (60 ml) ghee, divided
12 cauliflower florets
12 large sea scallops, at room temperature
To garnish:
2 tablespoons (30 ml) parsley, chopped
Nutmeg, to taste
Method:
For the sauce:
In a small saucepan simmer capers and raisins in water for 10 minutes or until raisins are plump.
Transfer mixture to a blender and add the butter one tablespoon at a time while blending.
Season with salt and pepper and set aside.
For the cauliflower and scallops:
Preheat grill to medium/high or 375 F (190 C).
Toss cauliflower in half of the ghee.
Season with salt, pepper and place on the grill, depending on the size of the florets cook for 3 minutes a side.
Preheat the grill to high or 400 F (205 C).
Toss the scallops in the remaining ghee, salt and pepper.
Place on the grill and cook for 1 minute per side.
Pour the caper raisin sauce on a plate, place cauliflower and scallops on the sauce.
To garnish:
Top with a sprinkle of ground nutmeg and chopped parsley.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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