Ricette
Ricette adatte ai diabetici
Scallops with Cauliflower, Dried Cherries, and Capers

Scallops with Cauliflower, Dried Cherries, and Capers

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This elegant pan-seared scallops with cauliflower dish is a sophisticated choice for a light lunch or a refined starter. The recipe balances the natural sweetness of succulent sea scallops with a savoury cauliflower and spinach base, subtly warmed with a hint of cinnamon. The addition of dried tart cherries and salty capers creates a complex flavour profile that feels indulgent yet remains remarkably light and balanced.

As a diabetes-friendly option, this dish focuses on high-quality protein and nutrient-dense vegetables, making it an excellent choice for those seeking a heart-healthy and low-carbohydrate meal. The brown butter and sage dressing adds a luxurious finish without the need for heavy sauces. Serve this to guests for a dinner party or as a special midweek treat that is both nutritious and satisfying.

Ingredients for Scallops with Cauliflower, Dried Cherries, and Capers

5 cups small cauliflower florets (from 1 large head)
45ml olio d'oliva, diviso
1 250g package fresh spinach leaves
1 large shallot, finely chopped, divided
1/4 cucchiaini di cannella in polvere
6 large sea scallops, side muscle removed
6 cucchiai (3/4 di panetto) di burro
6 large sage leaves, sliced thinly
45ml dried tart cherries
2 cucchiai di capperi scolati

How to make Scallops with Cauliflower, Dried Cherries, and Capers

Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.

Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in centre, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.

Bright fruit and honey flavours pair well with these three salty mezes. Try Boutari 2005 "Kallisti" (Santorini, $24).

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.