Sea Scallops with Roasted Sunchokes and Caper-Raisin Tapenade | Sunbasket
Once you’ve tried sunchokes, you’ll never go back. We roast these veggies until they’re flaky, soft, and sweet, then pair them with succulent wild sea scallops and tender cauliflower.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Ingredients
- 1 head organic cauliflower
- 6 ounces organic sunchokes
- 1 organic leek
- ¼ cup raisins
- 1 tablespoon sherry vinegar
- Seafood options:
- 10 ounces wild sea scallops
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- ¼ cup capers
- 4 or 5 sprigs organic fresh dill
- 2 teaspoons Urfa chile flakes (optional)
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