Spiced Scallops with Red Cabbage. A perfect light dish for winter!

I made this simple, colorful supper last night. It's a great winter recipe for sea scallops -and the red cabbage is a great, much lighter alternative to a celery root puree or potato mash.

To lessen waste, I braised an entire head of cabbage (about 2 lbs) using the butter and balsamic measurements given for 1 lb. Also, if you're making this for two, I'd recommend spice rub-ing and cooking half the scallops and saving the other half to coat and cook fresh with re-heated leftover cabbage.

Spiced Scallops with Balsamic-Braised Red Cabbage

Gourmet December 2008

by Andrea Albin

Yield: Makes 4 servings
Active Time: 10 min
Total Time: 30 min

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. Eat and enjoy.