Sustainable Pairing: Scallops with Balsamic Glaze and Roasted Cauliflower

Serves 4


1 large cauliflower, separated into florets
1/2 cup olive oil
Kosher Salt
Freshly ground pepper
1/3 cup pine nuts
1/2 cup currants
1/4 cup balsamic vinegar
1/4 cup District 7 Sauvignon Blanc
1 shallot, finely chopped
8 jumbo bay scallops
1/4 cup tarragon leaves


Preheat oven to 425° and generously coat a glass baking dish with olive oil. In large bowl, toss cauliflower with 2 tablespoons of olive oil, sprinkle with salt and pepper then roast in prepared dish for 40 minutes. Meanwhile, in microwave-safe bowl, combine the currants, balsamic vinegar and water and microwave at high power for 1 minute, then steep while cauliflower roasts. Strain the soaking liquid into a small saucepan, setting currants aside in a small bowl, then simmer until reduced to 2 tablespoons. Whisk in ¼ cup olive oil and chopped shallot; season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil over high. Season scallops with salt and pepper and add them to skillet in a single layer. Cook over high heat until golden brown on the bottom, about 1½ – 2 minutes. Turn and cook the scallops on the other side for about 1½ – 2 minutes. In a large bowl, gently toss the cauliflower with the pine nuts, currants, tarragon and balsamic reduction. Adjust seasonings and transfer to four plates. Top each plate with two scallops and serve immediately with District 7 Sauvignon Blanc.