| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 small head cauliflower, cut into florets
- 1 red onion, cut into 1/2-inch wedges
- 5 tablespoons extra-virgin olive oil
- Kosher salt
- 2 cloves garlic, grated
- 1 tablespoon curry powder
- 1 1/4 pounds medium sea scallops (about 24), ?foot? muscles removed
- 1/3 cup golden raisins
- 1/4 cup roasted salted cashews
- 1/2 cup fresh cilantro
- 1/2 cup plain low-fat yogurt
- Lime wedges, for serving
Instructions
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
- Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.
Nutrition Facts
| Calories | 410 |
| Total Fat | 23 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 36 milligrams |
| Sodium | 636 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 4 grams |
| Protein | 23 grams |
| Sugar | 14 grams |
Reviews
I really liked this one! No complaints here!