Sea Scallops With Ham Braised Cabbage And Kale Recipes

SEA SCALLOPS WITH HAM-BRAISED CABBAGE AND KALE

Steps:

• 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. 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.

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

Steps:

• Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
• Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
• To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE SLAW

Steps:

• In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
• In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
• Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
• Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
• Serve slaw topped with scallops and garnished with scallion greens.

SIMPLE SEA SCALLOPS PERSILLADE

Steps:

• Rinse scallops to rid them of any sand. With a paring knife, remove the small hard "foot" from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.
• Put olive oil in wide cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.
• Wipe pan clean with paper towels and return to stove. Turn down heat slightly. Add butter and swirl pan to melt. Add garlic and let it bloom - that is, cook without browning for 30 seconds. Return scallops to pan, browned side up, and gently heat through. Sprinkle with 3 tablespoons parsley and turn off heat. Put 2 scallops per person in scallop shells or small shallow bowls.
• Tilt pan and spoon butter sauce evenly over each serving. Sprinkle with remaining 1 tablespoon parsley. Serve immediately with lemon wedges.

GRILLED SCALLOPS WITH KALE AND OLIVES

Steps:

• Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Toss kale to taste with oil, lemon, salt and lots of pepper; massage kale until tender. Add olives and red onion and toss to coat.
• Brush the scallops all over with oil and sprinkle with salt and pepper. Grill until scallops are browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Toss with kale salad and serve immediately.

HAM STOCK

Steps:

• Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
• Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.

SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE

Steps:

• 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. Sauté 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.

GLAZED SEA SCALLOPS WITH BRAISED FENNEL

Steps:

• Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
• Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
• Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
• Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.