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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling salted water cook cauliflower until tender (5-10 minutes), drain and then transfer to serving dish. | 2. In the same pot heat 1 tablespoon oil over medium high heat. Stir in spinach and toss until wilted (2-5 minutes). Transfer spinach to sieve set over large bowl and drain. ****veggies can be prepared 2 hours ahead of time and set aside.***. | 3. In same pot heat one tablespoon of the oil and add half the shallot and saute for 1 minutes. | 4. Sprinkle cauliflower with cinnamon, salt and pepper. Add to pot along with the spinach and toss until heated through -- 3-5 minutes. Divide vegetables among 6 plates. | 5. Meanwhile heat the remaining oil (1 T) in a skillet over high heat. Sprinkle scallops with salt and pepper and then add to skillet; searing until done (2-5 minutes). Place one scallop on each plate. | 6. Melt butter in same skillet and add the rest of the shallots and the final ingredients (sage - capers), cooking until butter browns (2-5 minutes). Spoon sauce over scallops and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		cut	26.75	5.3179	2.0544	0.2996
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
spinach	1	package		-	-	-	-
shallot	1		chopped divided	115.2	26.88	4.0	0.16
cinnamon	1/4	teaspoon		-	-	-	-
sea scallop	6			-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
sage leaf	6			-	-	-	-
tart cherry	3	tablespoons	dried	99.9	24.135	0.375	0.21899999999999997
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.