Seared Scallops With Cauliflower, Capers And Raisins

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1/2 small head of cauliflower, cut into small florets (4 cups)

1 tablespoon extra-virgin olive oil

12 jumbo scallops (1 1/2 pounds), side muscle removed

Salt and freshly ground pepper

2 tablespoons unsalted butter

1/4 cup chopped roasted almonds, preferably marcona

2 tablespoons drained small capers

2 tablespoons golden raisins

2 tablespoons balsamic vinegar

1 tablespoon chopped flat-leaf parsley

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