Spiced Scallops with Balsamic-Braised Red CabbagePrint Category Pétoncles Thematic No thematic Source magazine Gourmet Evaluation
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- 3 tablespoons unsalted butter, divided
- 1 pound red cabbage, cored and thinly sliced
- 2 Turkish bay leaves or 1 California
- 3/4 cup water, divided
- 3 tablespoons balsamic vinegar, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground nutmeg
- 2 pinches ground cloves
- 1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached
- Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
- Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. 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.
- 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. Add to cabbage.
- Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage
I found this dish in the actual Gourmet magazine edition...
The crunch of the braised red cabbage, married with the warmth of the spiced scallops make this recipe a winning combination...
Here's the recipe as writen in the Gourmet magazine...(December 2008 -page 118).