4 Servings 20 min Cook
0 Tsp Nutmeg
3 Tbsp Balsamic Vinegar
1/2 Tsp Cloves
6 3/4 Grams Scallops
1/2 Head, medium (about 5" dia) Red Cabbage
3 Tbsp Butter
2/3 Tbsp, crumbled Bay Leaf
1/2 Tsp, ground Cumin
3/4 Cup Water
Core and thinly slice cabbage.
Remove tough ligament from side of scallops (if attached.
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.
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.
Stir together spices, 1/2 teaspoon salt, and
1/4 teaspoon pepper.
Pat scallops dry and season both sides with spice mixture.
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 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.