Sea Scallops with Ham-Braised Cabbage and Kale
Sea Scallops with Ham-Braised Cabbage and Kale is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook onion in 3 tablespoons oil with bay leaf in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until beginning to soften, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook onion in 3 tablespoons oil with bay leaf in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until beginning to soften, about 3 minutes.
Add garlic and cook, stirring occasionally, 1 minute.
Add cabbage and increase heat to moderately high, then sauté, stirring occasionally, until cabbage starts to wilt, about 5 minutes.
Add stock (with meat from ham hocks) and simmer, partially covered, stirring occasionally, until cabbage is tender, about 30 minutes.
Stir in kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until kale is tender, about 15 minutes.
Preheat oven to 200°F.
Pat scallops dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
Heat remaining 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops (without crowding), in 2 batches if necessary, turning over once, until golden and just cooked through, about 5 minutes total per batch.
Transfer scallops to a shallow baking dish and keep warm in oven.
Add wine to skillet and deglaze by boiling, stirring and scraping up any brown bits from bottom of skillet, until liquid is reduced to about 2/3 cup.
Stir in 1 teaspoon lemon juice, then add sauce to cabbage mixture.
Season with salt, pepper, and additional lemon juice if desired.
Pour any scallop juices accumulated in baking dish into cabbage mixture, then serve mixture spooned over grits and topped with scallops.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.