Spiced Scallops with Balsamic-Braised Red Cabbage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quickly braised cabbage adds subtle crunch to scallops infused with a combination of warm, aromatic spices. Ingredients:
3 tablespoons unsalted butter, divided |
1 pound red cabbage, cored and thinly sliced |
2 turkish bay leaves or 1 california |
3/4 cup water, divided |
3 tablespoons balsamic vinegar, divided |
1/2 teaspoon ground cumin |
1/8 teaspoon ground nutmeg |
2 pinches ground cloves |
1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached |
Directions:
1. Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
2. Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
3. Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
4. Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
5. Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.
6. Per serving: 274 calories, 10 g fat (6 g saturated), 78 mg cholesterol, 308 mg sodium, 15 g carbohydrates, 3 g fiber, 30 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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