Scallops are a delicacy that many people love. Kids gobble them up but try to get them to eat their veggies and mealtime can be rather stressful. But, combine both into a one-dish meal and watch kids go to town! This dish is easy to make and makes four servings. Cleanup is fast due to using only one pan.
You will need:
• ½ head cabbage (light green), sliced
• 1 ¼ pounds sea scallops
• 8 tablespoons unsalted butter
• 3 tablespoons cider vinegar
• 1 cup low-sodium chicken broth
• ½ cup fresh parsley, roughly chopped
• ¼ cup golden raisins
• 2 tablespoons light brown sugar, packed
• 1 or 2 tablespoons capers (rinse them if they come packed in salt)
• Kosher salt
• Fresh ground pepper
• Pastry brush
• Large skillet with lid
• Casserole dish
Step 1: In the skillet, melt 2 tablespoons of butter on medium-high heat.
Step 2: Sprinkle brown sugar into the skillet and cook it until it turns golden.
Step 3: Add ½ teaspoon salt and the cabbage. Cover the skillet and cook the cabbage about 5 minutes or until it is wilted.
Step 4: Add the chicken broth, cover the pan and continue cooking another 15 minutes or until the cabbage is tender but still crisp. Preheat broiler on high.
Step 5: Transfer cabbage to the casserole dish. Wipe the skillet clean and add the 6 tablespoons butter remaining. Melt the butter on medium heat.
Step 6: Brush scallops with some butter and season them with pepper and salt. Arrange the scallops in a single layer on top of the cabbage and broil about 5 to 7 minutes or until firm.
Step 7: In the meantime, continue to cook the butter on low heat about 5 minutes or until it is toasted and smells fragrant, occasionally swirling the skillet. Carefully add the vinegar, then add the raisins and capers. Swirl skillet until raisins become plump. Add pepper and salt to season.
Step 8: Divide cabbage and scallops onto serving plates. Add parsley to the caper and raisin sauce. Spoon sauce over scallops and cabbage.