Spiced Scallops With Balsamic Braised Red Cabbage Recipes

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

Steps:

• Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes. Add 1 pound sliced red cabbage, 1 sliced red onion, 1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper. Cook, stirring, 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Cover and cook over medium heat, stirring, until tender, 15 minutes. Season with salt and pepper and top with parsley.

Steps:

• Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only; shake off excess. When hot, add the scallops, floured side down, and saute, over moderate high heat, without moving for 2 to 3 minutes or until one side develops a crust. Put a lid on the scallops to help finish steaming the top or, if the heat is high enough, the scallops will cook from the bottom through to the top. Lightly season with salt and pepper.
• Heat the olive oil in a skillet. When hot add the cabbage and garlic and saute for a few minutes just long enough to wilt it down. (You may need to add a touch of water to help it wilt down.) Remove from heat and add white wine to taste. Season with salt and pepper. To serve, pile some cabbage in the center of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish.

Steps:

• Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
• Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
• Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.

Steps:

• Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
• Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

Steps:

• Heat oven to 150C/130C fan/gas 2. Put the star anise, cinnamon stick and cardamom pods in the centre of a small square of muslin, and tie the ends together to make a bag. Put the spice bag in a medium flameproof casserole dish.
• Remove any wilted or tough outer leaves from the cabbage. Cut it into quarters, then remove and discard the core. Shred the cabbage finely and layer up in the dish with the garlic, onions, apple and brown sugar.
• Spoon over the vinegar and dot the top with the butter. Cover with a lid and cook for 21/2-3 hrs, stirring twice during cooking - the cabbage should be tender but not mushy. Remove the spice bag and serve.

Steps:

• Tip the cabbage into a large pan with the sugar, vinegar, cinnamon and star anise. Season well. Put over a medium heat and bring to a simmer, then cover, reduce the heat and cook for 1 hr, simmering gently and stirring occasionally.
• Remove the lid, turn the heat up to medium and continue cooking for 20 mins, uncovered, until tender and the liquid has reduced to a sticky syrup. Once cool, will keep in an airtight container in the fridge for three days or frozen for up to two months. Reheat over a low heat. Stir in the butter before serving.

Steps:

• In a nonstick skillet, saute onions and garlic in oil until tender. Add the scallops, parsley and basil; cook and stir over medium heat until scallops are firm and opaque. Add the vermouth or broth, salt and pepper; cook, uncovered, over medium-low heat for 1 minute., Divide mixture evenly between 2 ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from heat until scallops are firm and opaque and bread crumbs are golden brown.

Steps:

• Heat 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add leek; cook until soft, 1 to 2 minutes. Stir in cabbage, and add stock. Cook, stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt, and season with pepper. Set aside.
• Sprinkle scallops with 1/4 teaspoon salt, and season with pepper. Heat remaining 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add scallops; cook, turning once, until dark golden, about 4 minutes per side.
• Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.