Scallops with Roasted Cauliflower and Raisins
Ingredients
- 1 head of cauliflower (about 2 pounds), cut into florets
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup pine nuts
- 1 cup golden raisins
- 1/4 cup saba or aged balsamic vinegar (see Note)
- 1/4 cup water
- 1 small shallot, minced
- 8 jumbo sea scallops (about 2 ounces each)
- 1/3 cup tarragon leaves
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