Seared Scallops with Bacon, Cabbage, and Apple

  • Ingredients

  • 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. 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. 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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s