SCALLOPS WITH CABBAGE AND CAPERS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE COLESLAW
Make and share this Glazed Sea Scallops With Wilted Napa Cabbage Coleslaw recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
- In a bowl, toss the cabbage, carrot, and scallion with 2 tablespoons of the soy sauce mixture.
- Remove tough muscles from side of each scallop if necessary.
- Pat scallops dry with paper towels and season with salt and pepper.
- In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side.
- Transfer scallops to a bowl and add remaining soy sauce mixture to skillet and boil until reduced to a glaze.
- Add glaze to scallops and toss to coat well.
- Remove scallops and keep warm then add the slaw to the skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes.
- Season slaw with salt and pepper.
- Serve slaw topped with scallops and garnished with scallion greens.
Nutrition Facts : Calories 319.4, Fat 21.5, SaturatedFat 3, Cholesterol 37.5, Sodium 467.2, Carbohydrate 11.1, Fiber 2.5, Sugar 4.3, Protein 21.3
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
NAPA CABBAGE COLESLAW
Make and share this Napa Cabbage Coleslaw recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl combine cabbage, bok choy, and red sweet pepper strips and onion crescents, if using.
- In a small mixing bowl stir together seasoned rice vinegar or white vinegar and seasame oil.
- Toss with the cabbage mixture.
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