Sea Scallops with Ham-Braised Cabbage and Kale

Name: Sea Scallops with Ham-Braised Cabbage and Kale
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 237 milliliters dry white wine; 2 cloves tablespoon finely chopped garlic; 6 servings Ham stock including meat; 3 liters 1/4 pounds tender green kale (1 large bunch), stems and center ribs cut out and discarded and leaves coarsely chopped loosely packed); 1 teaspoon fresh lemon juice, or to taste; 5 Tbsps extra-virgin olive oil; 473 milliliters large onion, chopped; 1 teaspoon salt; 907 grams large head Savoy cabbage , quartered, cored, and coarsely chopped (12 cups loosely packed); 30 larges sea scallops (2 to 2 1/2 pounds total), tough muscle removed from side of each if necessary; 6 servings Accompaniment: creamy stone-ground grits; 1 Turkish or 1/2 California bay leaf

Sea Scallops with Ham-Braised Cabbage and Kale

Sea Scallops with Ham-Braised Cabbage and Kale is a gluten free, dairy free, and primal main course. This recipe serves 6. One portion of this dish contains about 28g of protein, 28g of fat, and a total of 476 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, pepper, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 75 hours.

Instructions

Cook onion in 3 tablespoons oil with bay leaf in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until beginning to soften, about 3 minutes.

Ingredients you will need

Bay Leaves

Onion

Cooking Oil

Equipment you will use

Pot

Add garlic and cook, stirring occasionally, 1 minute.

Ingredients you will need

Garlic

Add cabbage and increase heat to moderately high, then sauté, stirring occasionally, until cabbage starts to wilt, about 5 minutes.

Ingredients you will need

Cabbage

Add stock (with meat from ham hocks) and simmer, partially covered, stirring occasionally, until cabbage is tender, about 30 minutes.

Ingredients you will need

Ham Hock

Cabbage

Stock

Meat

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

Ingredients you will need

Pepper

Kale

Salt

Preheat oven to 200°F.

Equipment you will use

Oven

Pat scallops dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

Ingredients you will need

Scallops

Pepper

Salt

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.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Transfer scallops to a shallow baking dish and keep warm in oven.

Ingredients you will need

Scallops

Equipment you will use

Baking Pan

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 2/3 cup. Stir in 1 teaspoon lemon juice, then add sauce to cabbage mixture. Season with salt, pepper, and additional lemon juice if desired.

Ingredients you will need

Lemon Juice

Cabbage

Pepper

Sauce

Salt

Wine

Equipment you will use

Frying Pan

Pour any scallop juices accumulated in baking dish into cabbage mixture, then serve mixture spooned over grits and topped with scallops.

Ingredients you will need

Scallops

Cabbage

Grits

Equipment you will use

Baking Pan

Cabbage mixture can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat and add pan juices from scallops before serving.

Ingredients you will need

Scallops

Cabbage

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

black pepper 237milliliters

dry white wine 2cloves

tablespoon finely chopped garlic 6servings

Ham stock including meat 3liters

1/4 pounds tender green kale (1 large bunch), stems and center ribs cut out and discarded and leaves coarsely chopped loosely packed)1teaspoon

fresh lemon juice, or to taste 5Tbsps

extra-virgin olive oil 473milliliters

large onion, chopped 1teaspoon

salt 907grams

large head Savoy cabbage , quartered, cored, and coarsely chopped (12 cups loosely packed)30larges

sea scallops (2 to 2 1/2 pounds total), tough muscle removed from side of each if necessary 6servings

Accompaniment: creamy stone-ground grits 1

Turkish or 1/2 California bay leaf

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 Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.