Scallops With A Saute Of Red Cabbage Recipe
Servings: 4
Ingredients
- 1 Tbsp. Butter - (to 2 tbspns)
- 2 Tbsp. Flour for dusting
- 1Â 1/4 lb Scallops trimmed of their
- Â Â "foot"
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 1 sm Red cabbage cut in long strips
- 1 x Garlic clove chopped
- 1 Tbsp. Dry white wine or possibly white balsamic vinegar or possibly more to taste
- 2 Tbsp. Minced parsley
Directions
- Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only; shake off excess. When warm, add in the scallops, floured side down, and saute/fry, over moderate-high heat, without moving for 2 to 3 min or possibly till one side develops a crust. Put a lid on the scallops to help finish steaming the top or possibly, if the heat is high sufficient, the scallops will cook from the bottom through to the top. Lightly season with salt and pepper.
- Heat the extra virgin olive oil in a skillet. When warm add in the cabbage and garlic and saute/fry for a few min just long sufficient to wilt it down. (You may need to add in a touch of water to help it wilt down.) Remove from heat and add in white wine to taste. Season with salt and pepper.
- To serve, pile some cabbage in the center of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 96 | 36% |
| Total Fat 10.91g | 14% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 276mg | 12% |
| Potassium 721mg | 21% |
| Total Carbs 15.04g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.63g | 3% |
| Protein 26.14g | 42% |
