3 center-cut bacon slices, cut crosswise into 1/2-inch pieces
6 cups thinly sliced green cabbage
1 tablespoon chopped fresh thyme
1/2 cup water
1 1/2 cups chopped Fuji apple (1 medium)
3 tablespoons cider vinegar
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
16 large sea scallops (about 1 pound)
1/4 teaspoon salt
2 teaspoons chopped fresh dill
How to Make It
Cook bacon pieces in a Dutch oven over medium-high heat until crisp. Remove bacon pieces from pan, reserving 1 1/2 tablespoons drippings in pan. Add sliced cabbage and chopped thyme to pan; sauté 2 minutes, stirring cabbage mixture occasionally. Add 1/2 cup water, scraping pan to loosen browned bits. Bring mixture to a boil. Reduce heat to medium; cover pan. Cook 5 more minutes. Stir in chopped apple and cider vinegar; cover. Cook 5 minutes. Stir in cooked bacon and 1/4 teaspoon pepper.
Heat a large, heavy skillet over high heat. Add oil to pan; swirl to coat. Sprinkle scallops with 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add scallops to pan; cook 3 minutes on each side or until scallops are done. Place about 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving. Sprinkle each serving with 1/2 teaspoon dill.
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Another delicious, flavorful dish for people with a complex palette. Simple ingredients complement the scallops well and worth buying the best freshest scallops you can afford. Don't scrimp on the centerpiece of the dish.
Was looking for a different recipe for scallops -- something without pasta or rice. The flavor profile for this recipe is interesting and surprising works well -- we enjoyed it. Only had red cabbage so that's what I used, but I think the red is little too 'sweet' and overpowered the flavor of the scallops. Next time will make with the green cabbage which I think will compliment the delicate flavor of the scallops.
I agree with the readers who think this is a better recipe served with pork instead of fish. By itself everything was tasty, but it is a very strange combination. Next time I try this recipe, I will make it with kielbasi instead of fish.