Ingredients for Sea Scallops with Ham-Braised Cabbage and Kale

• 1 large onion, chopped (475ml )

• 80ml d'huile d'olive extra-vierge

• 1 feuille de laurier turc ou 1/2 feuille de laurier de Californie

• 1 tablespoon finely chopped garlic (2 cloves)

• 1 large head Savoy cabbage (2 to 1.1kg), quartered, cored, and coarsely chopped (2875ml loosely packed)

• Ham stock including meat

• 575g tender green kale (1 large bunch), stems and centre ribs cut out and discarded and leaves coarsely chopped (1800g loosely packed)

• 1 cuillère à café de sel

• 1/2 cuillères à café de poivre noir

• 30 large sea scallops (2 to 1.1kg total), tough muscle removed from side of each if necessary

• 240ml de vin blanc sec

• 1 teaspoon fresh lemon juice, or to taste

• Accompaniment: creamy stone-ground grits

Cook onion in 45ml oil with bay leaf in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until beginning to soften, about 3 minutes. Add garlic and cook, stirring occasionally, 1 minute. Add cabbage and increase heat to moderately high, then sauté, stirring occasionally, until cabbage starts to wilt, about 5 minutes. Add stock (with meat from ham hocks) and simmer, partially covered, stirring occasionally, until cabbage is tender, about 30 minutes.

Stir in kale, 1/2 teaspoons salt, and 1/4 teaspoons pepper and simmer, partially covered, stirring occasionally, until kale is tender, about 15 minutes.

Préchauffez le four à 93°C.

Pat scallops dry and sprinkle both sides with remaining 1/2 teaspoons salt and 1/4 teaspoons pepper (total). Heat remaining 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops (without crowding), in 2 batches if necessary, turning over once, until golden and just cooked through, about 5 minutes total per batch. Transfer scallops to a shallow baking dish and keep warm in oven.

Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits from bottom of skillet, until liquid is reduced to about 160ml . Stir in 1 teaspoon lemon juice, then add sauce to cabbage mixture. Season with salt, pepper, and additional lemon juice if desired. Pour any scallop juices accumulated in baking dish into cabbage mixture, then serve mixture spooned over grits and topped with scallops.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.