Spiced Scallops with Braised Red Cabbage

Spiced Scallops with Braised Red Cabbage Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 311 Calories
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0 Tsp Nutmeg
3 Tbsp Balsamic Vinegar
1/2 Tsp Cloves
6 3/4 Grams Scallops
1/2 Head, medium (about 5" dia) Red Cabbage
3 Tbsp Butter
2/3 Tbsp, crumbled Bay Leaf
1/2 Tsp, ground Cumin
3/4 Cup Water


Core and thinly slice cabbage.

Remove tough ligament from side of scallops (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.

Saut 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.