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Spiced Scallops with Balsamic-Braised Red Cabbage

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Spiced Scallops with Balsamic-Braised Red Cabbage

Spiced Scallops with Balsamic-Braised Red Cabbage

amanda

Equipment

  • - Chef's Knife (60cm)

  • - Food Processor

  • - Dutch Oven (5 Quart)

  • - Skillet (12 inch)

  • - Cutting Board (Glass)

  • - Measuring Cups & Spoons

  • - Digital Thermometer

  • - Mandoline Slicer

  • - Stainless Steel Mixing Bowl

  • - Sauté Pan

  • - Saucepan

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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

Instruction 4

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.
5

Instruction 5

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.
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