Scallops with Cauliflower, Dried Cherries, and Capers Recipe | Epicurious

Ingredients

• 5 cups small cauliflower florets (from 1 large head)
• 3 tablespoons olive oil, divided
• 1 9-ounce package fresh spinach leaves
• 1 large shallot, finely chopped, divided
• 1/4 teaspoon ground cinnamon
• 6 large sea scallops, side muscle removed
• 6 tablespoons (3/4 stick) butter
• 6 large sage leaves, sliced thinly
• 3 tablespoons dried tart cherries
• 2 tablespoons drained capers