Active Time

　　10 min

　　Total Time

　　30 min

　　Quickly braised cabbage adds subtle crunch to scallops infused with a combination of warm, aromatic spices.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

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

　　

Step 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.

　　

Step 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.

　　

Nutrition Per Serving

Per serving: 274 calories

　　10 g fat (6 g saturated)

　　78 mg cholesterol

　　308 mg sodium

　　15 g carbohydrates

　　3 g fiber

　　30 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/803739/2?mbid=HDEPI) ›