Spiced Scallops with Balsamic-Braised Red Cabbage

Ingredients for Spiced Scallops with Balsamic-Braised Red Cabbage

• 3 tablespoons unsalted butter, divided

• 450g red cabbage, cored and thinly sliced

• 2 Turkish bay leaves or 1 California

• 180ml water, divided

• 3 tablespoons balsamic vinegar, divided

• 1/2 teaspoons ground cumin

• 1/2 teaspoons ground turmeric

• 1/8 teaspoons ground nutmeg

• 2 pinches ground cloves

• 675g large sea scallops, tough ligament removed from side of each if attached

Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoons salt, and 1/4 teaspoons pepper and toss to coat.

Stir in 120ml water and 2 tablespoons vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.

Stir together spices, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Pat scallops dry and season both sides with spice mixture.

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.

Add remaining 60ml water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

Avvertenza

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