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1 head cauliflower (about 2 lb), stem removed
12 sea scallops (about 1 lb), side muscle removed
2 tbsp olive oil
2 shallots, finely chopped
2 tbsp capers, rinsed and drained
1 tbsp chopped dry-packed sun-dried tomatoes
2 tbsp sherry wine vinegar or fresh lemon juice
1/4 C chopped parsley
2 tbsp pine nuts, toasted
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