Spiced Scallops with Balsamic-Braised Red Cabbage
Perfectly seared sea scallops seasoned with warm spices served atop tender balsamic-braised red cabbage. This elegant dish combines the sweetness of scallops with aromatic spices and tangy balsamic cabbage.
Ingredients
- •3 tablespoons unsalted butter
- •1 pound red cabbage
- •2 pieces Turkish bay leaves
- •¾ cup water
- •3 tablespoons balsamic vinegar
- •½ teaspoon ground cumin
- •½ teaspoon ground turmeric
- •⅛ teaspoon ground nutmeg
- •2 pinches ground cloves
- •1½ pounds sea scallops
- •preparation note
Cooking Instructions
- 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.
5 min
- 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.
15 min
- 3.
Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
3 min
- 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 min
- 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.
2 min
