Name: Scallops with Cauliflower, Dried Cherries, and Capers
Yield: 6 Servings
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

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A salty, buttery mess of delicious things.

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