Scallops with Cabbage and Capers

Total Time:
42 min
15 min
27 min

4 servings

  • 8 tablespoons unsalted butter
  • 2 tablespoons packed light brown sugar
  • 1/2 head light-green cabbage, sliced
  • Kosher salt
  • 1 cup low-sodium chicken broth
  • 1 1/4 pounds sea scallops
  • Freshly ground pepper
  • 1 to 2 tablespoons capers, rinsed if packed in salt
  • 1/4 cup golden raisins
  • 3 tablespoons cider vinegar
  • 1/2 cup roughly chopped fresh parsley
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.

  • Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.

  • Transfer the cabbage to a casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.

  • Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.

  • Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

  • Photograph by Antonis Achilleos

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