Spiced Scallops with Braised Red Cabbage

Ingredients

• Scallop

  Mollusks, mixed species, raw

  24 oz or 680g

• Red cabbage

  Red, raw

  6 cup, shredded or 420g

• Butter

  Unsalted

  4 tbsp or 57g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Water

  Plain, clean water

  12 tbsp or 177g

• Balsamic vinegar

  3 tbsp or 48g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

Directions

1. Remove the tough ligament from the side of the scallops if attached. Core and thinly slice the cabbage.
2. Melt half of the butter in a 12-inch nonstick skillet over medium heat. Add the cabbage, bay leaves, half of the salt, and half of the pepper, tossing to coat.
3. Stir in two-thirds of the water and two-thirds of the balsamic vinegar, then simmer covered, stirring occasionally, until the cabbage is tender, about 10 to 15 minutes. Transfer to a platter and keep warm, covered.
4. Mix together the nutmeg, cloves, cumin, and remaining salt and pepper. Pat the scallops dry and season both sides with the spice mixture.
5. Wipe out the skillet, then heat the remaining butter over medium-high heat until the foam subsides. Sauté the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to the cabbage.
6. Add the remaining water and vinegar to the skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over the scallops and cabbage.
7. Serve and enjoy.