Scallops with Cabbage and Capers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 403
- Total Fat
- 24
- Saturated Fat
- 15
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 21
- Cholesterol
- 95
- Sodium
- 903
- Total: 42 min
- Prep: 15 min
- Cook: 27 min
Ingredients
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
Directions
- 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 flameproof 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.