Spiced Scallops With Balsamic-Braised Red Cabbage

Name: Spiced Scallops With Balsamic-Braised Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
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
Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
4
Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Saute scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
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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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Spiced Scallops With Balsamic-Braised Red Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!