Spiced Scallops with Braised Red Cabbage

Ingredients

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Balsamic vinegar

  3 tbsp or 48g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Scallop

  Mollusks, mixed species, raw

  24 oz or 680g

• Red cabbage

  Red, raw

  ½ head, medium or 420g

• Butter

  Unsalted

  3 tbsp or 43g

• Bay leaf

  Spices

  ⅔ tbsp, crumbled or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Water

  Plain, clean water

  ¾ cup or 178g

Directions

1. Core and thinly slice cabbage. Remove tough ligament from side of scallops (if attached.)
2. 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.
3. 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.
4. Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
5. 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.
6. 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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