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Ingredients

• 1 head  cauliflower, cut into florets (about 2 pounds)
• 1/2 cup  extra-virgin olive oil
•   Salt and freshly ground pepper
• 1/2 cup  pine nuts
• 1 cup  golden raisins
• 1/4 cup  saba or aged balsamic vinegar (see Note)
• 1/4 cup  water
• 1   small shallot, minced
• 8   jumbo sea scallops (about 2 ounces each)
• 1/3 cup  tarragon leaves

Description

Chef Payton Curry Drizzles Deliciously Caramelized Cauliflower With Vinaigrette, Then Tops The Dish With Meaty Scallops.

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