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

• 45ml 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

How to make Spiced Scallops with Balsamic-Braised Red Cabbage

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.