Roasted Diver Scallops with Brown Butter Sauce - Donatella Arpaia | Restaurateur & TV Chef
Your dinner guests will swoon when served Donatella's Roasted Diver ... Read More
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Ingredients
- 3 cups very small cauliflower florets
- 8-12 diver scallops
- Kosher salt
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into chuncks
- 1 medium shallot, minced
- 12 fresh sage leaves
- ½ cup tart dried cherries
- ¼ teaspoon ground cinnamon
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