Scallops with Cabbage and Capers

Name: Scallops with Cabbage and Capers
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers, rinsed if packed in salt; 3 Tbsps cider vinegar; 118 milliliters roughly chopped fresh parsley; 59 milliliters golden raisins; 1 heads light-green cabbage, sliced; 4 servings Kosher salt; 2 Tbsps packed light brown sugar; 237 milliliters low-sodium chicken broth; 4 servings Freshly ground pepper; 567 grams sea scallops; 8 Tbsps unsalted butter

This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 295 calories, 3g of protein, and 23g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up golden raisins, cider vinegar, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 42 minutes.

Instructions

Melt 2 tablespoons butter in a large skillet over medium-high heat.

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Butter

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Frying Pan

Sprinkle in the sugar and cook until it just turns golden.

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Sugar

Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes.

Ingredients you will need

Cabbage

Salt

Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.

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Broth

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Broiler

Transfer the cabbage to a casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat.

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Cabbage

Butter

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Casserole Dish

Frying Pan

Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.

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Salt And Pepper

Scallops

Cabbage

Butter

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Casserole Dish

Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes.

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Butter

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Frying Pan

Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.

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Salt And Pepper

Raisins

Vinegar

Butter

Capers

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Frying Pan

Divide the scallops and cabbage among plates.

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Scallops

Cabbage

Add the parsley to the sauce and spoon over the scallops.

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Scallops

Parsley

Sauce

Photograph by Antonis Achilleos

Equipment

Frying Pan

Broiler

Casserole Dish

Ingredients

Servings:

1Tbsp

capers, rinsed if packed in salt 3Tbsps

cider vinegar 118milliliters

roughly chopped fresh parsley 59milliliters

golden raisins 1heads

light-green cabbage, sliced 4servings

Kosher salt 2Tbsps

packed light brown sugar 237milliliters

low-sodium chicken broth 4servings

Freshly ground pepper 567grams

sea scallops 8Tbsps

unsalted butter

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.