Roasted Diver Scallops With Brown Butter Sauce

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3 cups very small cauliflower florets

12 diver scallops

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into chunks

1 medium shallot, minced

12 fresh sage leaves

1/2 cup tart dried cherries

1/4 teaspoon ground cinnamon

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