Sea scallops with roasted sunchokes and caper-raisin tapenade

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sea scallops with roasted sunchokes and caper-raisin tapenade

Chef's Table

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Sea scallops with roasted sunchokes and caper-raisin tapenade

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Pescatarian, No Added Sugar, <600 Calories

2 Servings, 430 Calories/Serving

20–35 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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)

Nutrition per serving

Calories 430, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 1000mg (43% DV), Total Carb. 54g (20% DV), Fiber 9g (32% DV), Total Sugars 26g (Incl. 0g Added Sugars, 0% DV), Protein 23g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the cauliflower, sunchokes, and leek

Heat the oven to 425°F.

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
  • Scrub the sunchokes under cold water. Cut the sunchokes into ¼-inch-thick rounds.
  • Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.

On a sheet pan, toss the cauliflower, sunchokes, and leek with 1 to 2 tablespoons oil and season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the vegetables are tender and starting to brown, 12 to 15 minutes. Meanwhile, start preparing the rest of the meal. 


Start the caper-raisin tapenade

  • Coarsely chop the raisins.

In a medium bowl, combine the sherry vinegar and raisins. Let the raisins soak while you prepare the seafood.


Prep and cook the seafood


  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. 



  • Pat the halibut dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the halibut and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.


Transfer the seafood to a plate. While the seafood is cooking, prepare the capers and dill.


Finish the caper-raisin tapenade

  • Coarsely chop the capers. 
  • Coarsely chop the dill.

Drain the raisins, discarding the sherry vinegar, and return the raisins to the bowl. Stir in the capers, dill, 1 to 2 teaspoons oil, and as much Urfa chile as you like. Season to taste with salt and pepper.


Transfer the roasted vegetables to individual bowls and top with the seafood. Spoon the caper-raisin tapenade over the seafood and serve.

Kids Can!
  • Scrub the sunchokes.
  • Soak the leek and pat dry. 
  • Toss the vegetables with oil and season.
  • Soak and drain the raisins.
  • Time the cooking.