Spiced Scallops with Balsamic-Braised Red Cabbage

yield: Makes 4 servings

active time: 10 min

total time: 30 min

Quickly braised cabbage adds subtle crunch to scallops infused with a combination of warm, aromatic spices. Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.

Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.

Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.

Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Saute scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.

Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

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