Seared Scallops with Braised Collard Greens and Cider Sauce

Name: Seared Scallops with Braised Collard Greens and Cider Sauce
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 158 milliliters apple cider; 4 slices thick slices of bacon, thinly sliced crosswise; 3 Tbsps cider vinegar; 680 grams collard greens, stems and ribs discarded, leaves cut into 1-inch ribbons; 237 milliliters dry white wine; 2 Tbsps all-purpose flour; 946 milliliters chicken stock or low-sodium broth; 1 onion, halved and thinly sliced; 8 servings Salt and freshly ground pepper; 16 larges 16 very large diver scallops or 2 pounds large sea scallops; 5 Tbsps unsalted butter; 2 Tbsps vegetable oil

The recipe Seared Scallops with Braised Collard Greens and Cider Sauce could satisfy your Southern craving in roughly 2 hours and 30 minutes. One portion of this dish contains roughly 10g of protein, 16g of fat, and a total of 253 calories. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have very diver scallops, wine, butter, and a few other ingredients on hand, you can make it.

Instructions

In a large pot, heat 1 tablespoon of the vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

Add the bacon and cook over moderate heat until browned, about 5 minutes.

Ingredients you will need

Bacon

Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Onion

Add the collard greens and cook, stirring, for 2 minutes.

Ingredients you will need

Collard Greens

Add the wine and cook, stirring, until the collards are wilted, about 5 minutes longer.

Ingredients you will need

Collard Greens

Wine

Add all but 1/3 cup of the chicken stock to the collards and bring to a simmer. Season with salt and pepper and cook over moderately low heat until tender, about 1 1/2 hours.

Ingredients you will need

Salt And Pepper

Chicken Stock

Collard Greens

Add 2 tablespoons of the cider vinegar and 2 tablespoons of the butter and simmer for 10 more minutes; keep warm.

Ingredients you will need

Apple Cider Vinegar

Butter

Season the scallops with salt and pepper and sprinkle with the flour, tapping off the excess. In a large skillet, melt 1 tablespoon of the butter in the remaining 1 tablespoon of oil.

Ingredients you will need

Salt And Pepper

Scallops

Butter

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Add the scallops and cook over high heat until golden on the bottom, about 4 minutes. Turn and cook the scallops until lightly browned and cooked through, 1 to 2 minutes longer.

Ingredients you will need

Scallops

Transfer the scallops to a large plate and keep warm.

Ingredients you will need

Scallops

Return the skillet to high heat.

Equipment you will use

Frying Pan

Add the apple cider, the remaining 1/3 cup of the chicken stock and 1 tablespoon of the vinegar and cook, scraping up any browned bits, until slightly reduced, 5 minutes. Reduce the heat to moderate, add the remaining 2 tablespoons of the butter and shake the pan until the butter is incorporated. Strain into a bowl.

Ingredients you will need

Chicken Stock

Apple Cider

Vinegar

Butter

Shake

Equipment you will use

Bowl

Frying Pan

Using a slotted spoon, mound the collards on 8 plates. Top each serving with 2 scallops and sauce and serve.

Ingredients you will need

Collard Greens

Scallops

Sauce

Equipment you will use

Slotted Spoon

Equipment

Ingredients

Servings:

158milliliters

apple cider 4slices

thick slices of bacon, thinly sliced crosswise 3Tbsps

cider vinegar 680grams

collard greens, stems and ribs discarded, leaves cut into 1-inch ribbons 237milliliters

dry white wine 2Tbsps

all-purpose flour 946milliliters

chicken stock or low-sodium broth 1

onion, halved and thinly sliced 8servings

Salt and freshly ground pepper 16larges

16 very large diver scallops or 2 pounds large sea scallops 5Tbsps

unsalted butter 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices 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. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.