Sea scallops with braised cabbage and caper sauce
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 403, total fat 24 G., saturated fats 15 G., proteins 21 G., carbohydrates 28 G., fiber 4 G., cholesterol 95 mg, sodium 903 mg, sugar 16 G.
Calories 403, total fat 24 G., saturated fats 15 G., proteins 21 G., carbohydrates 28 G., fiber 4 G., cholesterol 95 mg, sodium 903 mg, sugar 16 G.
Sea scallops are grilled in the oven and served with braised cabbage. The delicate seafood only needs a few minutes to cook through, so watch carefully to avoid overcooking. What truly makes this dish delicious is the light, sweet-tart sauce made from fried butter, capers, and raisins.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 tablespoons unsalted butter
- 2 tablespoons firmly packed light brown sugar
- Half a head of white cabbage, shredded
- 1 cup lightly salted chicken broth
- 600 g of scallops
- 1-2 tbsp. l. capers, rinse
- 1/4 cup golden raisins
- 3 tablespoons of apple cider vinegar
- 0.5 cup coarsely chopped fresh parsley
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Cooking the dish according to the recipe:
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sprinkle with sugar and cook until golden.
- Add the cabbage and 1/2 teaspoon of salt, cover, and simmer until the cabbage is wilted, about 5 minutes. Add the broth and continue simmering, covered, until the cabbage is crisp-tender, another 15 minutes. Preheat the oven to broil.
- Transfer the cabbage to a baking dish. Wipe out the pan, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with a little butter, season with salt and pepper; arrange them in a single layer on top of the cabbage and broil until tender, 5-7 minutes.
- Meanwhile, continue to cook the butter over low heat, swirling the pan occasionally, until darkened and fragrant, 5 minutes. Add the capers, raisins, and vinegar (be careful, as the oil may splatter violently); swirl the pan until the raisins plump up. Season with salt and pepper.
- Divide the scallops and cabbage among plates. Add parsley to the sauce and pour it over the scallops.
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