Sea scallops with roasted cauliflower and caper-raisin tapenade

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

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Sea scallops with roasted cauliflower and caper-raisin tapenade

Soy-Free, Paleo, Dairy-Free, Gluten-Free

2 Servings, 360 Calories/Serving

20–35 Minutes

Bask in the sunny coastal vibe of Chef Kate’s succulent wild sea scallops. She pairs the seafood with sunchokes, tubers of the sunflower plant, to add some extra brightness to your day.

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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.
  • ½ pound organic cauliflower florets
  • ¼ pound 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 6 ounces each)
  • 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • ¼ cup capers
  • 4 or 5 sprigs organic fresh dill
  • 2 teaspoons Urfa chile flakes (optional)

Nutrition per serving

Calories: 360, Protein: 19g (38% DV), Fiber: 6g (24% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 30mg (10% DV), Sodium: 1000mg (42% DV), Carbohydrates: 41g (14% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV).

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.

Instructions

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

Wash produce before use

1

Prep the leeks, cauliflower, and sunchokes

Heat the oven to 425°F.

  • Cut any large cauliflower florets in half.
  • 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 leeks 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 generously 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. 

2

Start the caper-raisin tapenade

  • Coarsely chop the raisins.

In a medium bowl, combine the sherry vinegar and raisins. While the raisins are soaking, prepare the seafood.

3

Prep and cook the seafood

For scallops:

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

In a large frying pan over medium-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. 

 

For halibut: 

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

Add the fish 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.

 

For salmon:

  • Pat the fish dry with a paper towel and cut in half crosswise; season with salt and pepper.

Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes. 

 

For barramundi: 

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

Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 3 minutes.

 

Transfer to a plate.

4

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.

Serve

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

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