Here's a quick, easy, and sustainable seafood recipe that's sure to please.
Cooking Time: 20 minutes
1 lb sea scallops
1 large shallot sliced
1 head of cauliflower cut into florets
2 Tbs butter
1 tsp tumeric
1 tsp curry powder
2 Tbs grapeseed oil
1/2 cup dry white wine
Heat 1 Tbs of oil and add your cauliflower. Saute until lightly browned, about 7 minutes adding the tumeric. Set aside.
Heat remaining oil until almost smoking and add your scallops, searing about 2 minutes per side. Set aside.
Swirl your butter around the pan and add the shallots, it should begin to brown and smell really delicious. Add 1/2 cup of wine and bring to a boil and then return the cauliflower to the mixture and add the curry powder. Cover the pan and continue cooking for about 7 minutes. Add the scallops and heat for about 1 minute.