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In a small saucepan, cook water, raisins and capers until raisins are plump, about 5 minutes. Pour mixture into blender and add vinegar, nutmeg, salt and pepper, blend just until smooth. Set
sauce aside. In a sauté pan, heat butter and sauté cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during
cooking. Set cauliflower aside. In a separate pan, sauté scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower
and finish with the caper-raisin emulsion. Servings: 4.
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