Spiced Scallops with Balsamic-Braised Red Cabbage
July 21st, 2009 by Elise | Printer friendly version
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The cabbage in this recipe will boost your immune system’s ability to produce antibodies and it tastes great when served with sea scallops and enhanced with the flavors of cumin, turmeric, nutmeg and cloves.
223 calories; 21g protein; 12g carbohydrates; 10g fat; 61mg cholesterol; 799mg sodium; 3g fiber
Makes 4 servings
- 3 tablespoons unsalted butter, divided
- 2 Turkish or 1 California bay leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground tumeric
- 1/8 teaspoon ground nutmeg
- 2 pinches ground cloves
- 3/4 cup of water, divided
- 3 tablespoons balsamic vinegar, divided
- 1 pound red cabbage, cored and thinly sliced
- 1 1/2 pound large sea scallops
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Melt 2 tablespoons of the butter in a skillet over medium heat. Add the cabbage, bay leaves, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss the ingredients to coat.
- Add 1/2 cup of water and 2 tablespoons of vinegar to the skillet. Simmer, stirring occasionally, until the cabbage is tender, approximately 10 to 15 minutes. Keep warm until ready to serve.
- Mix the bay leaves, cumin, tumeric, nutmeg, cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Pat the scallops dry and season both sides with these spices.
- Wipe out the skillet. Melt the remaining tablespoon of butter over medium-high heat. Cook the scallops, flipping once, until golden brown on both sides and cooked through, approximately 5 minutes. Keep warm until ready to serve.
- Add the remaining 1/4 cup of water and 1 tablespoon of vinegar to the skillet and bring to a boil. Stir until slightly thickened, approximately 1 to 2 minutes.
- Put cabbage on individual plates or a serving dish and top with scallops and sauce.
From the December 2008 issue of Gourmet magazine