Spiced Scallops With Balsamic-Braised Red Cabbage
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
63
Sourness
35
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (divided)3 cup
Water (divided)3 tbsps
Balsamic Vinegar (divided)1 tsp
Ground Cumin1 tsp
Ground Turmeric1 tsp
Ground Nutmeg2 pinches
Ground ClovesDirections:
1
Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat
2
Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat
3
Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes
4
Transfer to a platter and keep warm, covered
5
Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper
6
Pat scallops dry and season both sides with spice mixture
7
Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides
8
Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total
9
Add to cabbage
10
Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes
11
Pour over scallops and cabbage
12
Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat
13
Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat
14
Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes
15
Transfer to a platter and keep warm, covered
16
Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper
17
Pat scallops dry and season both sides with spice mixture
18
Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides
19
Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total
20
Add to cabbage
21
Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes
22
Pour over scallops and cabbage