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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Seared Scallops with Bacon, Cabbage, and Apple

Quick but hearty. Serve with roasted potatoes.

Cooking Light JANUARY 2013

  • Yield: Serves 4

Ingredients

  • 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

Preparation

1. 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.

2. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 6.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 22.4g
  • Carbohydrate: 15.1g
  • Fiber: 3.9g
  • Cholesterol: 43mg
  • Iron: 1.2mg
  • Sodium: 458mg
  • Calcium: 86mg
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Seared Scallops with Bacon, Cabbage, and Apple recipe

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