Spiced Scallops with Balsamic-Braised Red Cabbage

Name: Spiced Scallops with Balsamic-Braised Red Cabbage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar, divided; 2 pinches ground cloves; 1 teaspoons ground cumin; 0 teaspoons ground nutmeg; 454 grams red cabbage, cored and thinly sliced; 680 grams sea scallops, tough ligament removed from side of each if attached; 2 Turkish bay leaves or 1 California; 3 Tbsps unsalted butter, divided; 177 milliliters water, divided

Spiced Scallops with Balsamic-Braised Red Cabbage is a gluten free, primal, fodmap friendly, and vegetarian recipe with 4 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 124 calories, 2g of protein, and 9g of fat. From preparation to the plate, this recipe takes approximately 30 minutes. If you have cabbage, water, butter, and a few other ingredients on hand, you can make it.

Instructions

Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.

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Bay Leaves

Cabbage

Pepper

Salt

Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

Ingredients you will need

Cabbage

Vinegar

Water

Transfer to a platter and keep warm, covered.

Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.

Ingredients you will need

Scallops

Pepper

Spices

Salt

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.

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Scallops

Butter

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Frying Pan

Add to cabbage.

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Cabbage

Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes.

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Vinegar

Water

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Frying Pan

Pour over scallops and cabbage.

Ingredients you will need

Scallops

Cabbage

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›

Equipment

Frying Pan

Ingredients

Servings:

3Tbsps

balsamic vinegar, divided 2pinches

ground cloves 1teaspoons

ground cumin 0teaspoons

ground nutmeg 454grams

red cabbage, cored and thinly sliced 680grams

sea scallops, tough ligament removed from side of each if attached 2

Turkish bay leaves or 1 California 3Tbsps

unsalted butter, divided 177milliliters

water, divided

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.