This is a recipe I have been meaning to share for some time. The Lovely Husband and I enjoyed it as a starter for our Valentine’s Day dinner at home. It was so delicious, we both agreed instantly that these spiced scallops with braised cabbage were definitely blog worthy!!
Since February I have bought scallops and cabbage many times with the intention to remake this recipe and post, but my plans to make this dish never seemed to work out. The Lovely Husband LOVES scallops, and making scallops when he isn’t around would be a definite divorce moment. Well he isn’t home at the moment… eek.. so the reason you are getting this recipe now (in what seems very represented of my life lately) is that the freezer door was apparently not closed properly and everything near the front began to thaw. Now I shouldn’t get so melodramatic, it wasn’t that much food and wasn’t open that long, but still an annoyance and meant the food that started thawing, including the scallops, needed to be cooked asap. Which meant out to the market to get cabbage I ran…
So how is me not closing the freezer door representative of my life lately?? Do you ever go through phases when you feel like you can do nothing right? Well I do, and I’m smack in the middle of one at the moment – at home and at work I can’t seem to do anything right. At work last week I incorrectly submitted the wrong file for review, thankfully I was able to correct the issue before my supervisor found out (and fingers crossed he doesn’t read this). But thanks to the time difference between myself and the reviewers it was a sleepless, stressful 15 hours of waiting to correct my mistake.
At home the Lovely Husband is away and working, but working a horrible hours throughout the night. His exhaustion and stress is definitely making him not so lovely all the time. There have been times lately that I feel like I’m in a losing battle, and I can not do anything right when trying to keep him happy and stress free. It is hard being away from home, and I do understand that. As for me messing up lately, prime example is that I put together a care package of baked treats to mail to him (winning at being a wife)… and forgot to include items specifically requested (not winning). I could feel the dread when I opened the fridge and saw the missed package of jerky. I have to laugh a little writing this, yes I was mailing jerky to my husband, but forgetting the jerky – not cool. Jerky and banana bread is potentially the ultimate man care package!
If I was working through the night I would definitely be a grumbly, bear (read complete bitch). However, knowing that does not make it any easier when you feel like you can not seem to get anything right. It would be nice to say we’ve figured out this long distance marriage thing and I had a gem of wisdom to share for others who are also apart from their partner… But the old adage is true: communication is key, and it is something we work on everyday.
Usually sharing my current thoughts or woes with all of you helps me work through it, but this pesky feeling of not getting things right does not seem to have left me yet. Perhaps some of you out there are feeling the same way currently?? And if I don’t have any words of wisdom to share, then at the very least misery does love company…
And maybe I shouldn’t connect all the dots. Maybe it isn’t that I am constantly messing up lately, but simply that my fridge hates me. There was a little incident a few weeks ago with a bottle of syrup falling off the top of the fridge, hitting me in the back of the head, and causing a minor concussion that would indicate the fridge has it out for me… Umm. Yes it isn’t my fault, it is all the fridge. If you recall the jerky was left in the fridge. Yes all the fridges’ fault! That’s my new story, and I’m sticking to it!!
Soooo what do these scallops have to do with not getting things right? Well aside from the accidental thawing I feel like a may get a few comments that coating scallops in a spice mix is SERIOUSLY messing up. I was raised with a firm belief that scallops should be seared and seasoned with salt and pepper, nothing else. Anything else pretty much equates to blasphemy in my home. I suggested that this would make a fun appetizer to have when home on the east coast over the summer – easy, gorgeous looking and scallops are plentiful. The Lovely Husband pointed out, rightly so, if I added a cumin rub to scallops I’d be quickly sent to my room! Well maybe not sent to my room, but I’d NEVER ever hear the end of the it… Remember that time Meaghan put cumin on the scallops.. Yikes! But don’t let that scare you, you can freely try this recipe without the judgment from my seafood puritan family.
Being an adult capable of making my own decisions, I walked on the wild side and tossed the little gems in a spice mix. And blasphemy or not, we LOVED these scallops, with the braised balsamic cabbage and bacon holy moly it is a flavor party in your mouth!!
These spiced scallops are great party food, simple and elegant. The scallops look really special when served in individual portions like on these tasting spoons that were gifted to me from my bestie. Seriously wouldn’t you be wowed if someone served you these scallops at a cocktail party?? A glass of bubbly is the perfect pairing to compliment the delicate flavors of the scallops.
- 3 tbsp butter
- 1 small red cabbage, thinly sliced
- 2 bay leaves
- ½ cup water
- 3 tablespoons balsamic crema
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground nutmeg
- 2 pinches ground cloves
- 1 pound scallops (12-16 scallops), muscle removed
- 4 strips bacon, cooked and chopped
- Salt and pepper
- Melt 2 tablespoons butter in a skillet over medium heat. Add cabbage and bay leaves, toss to coat. Season with salt and pepper.
- Stir in ½ cup water and 2 tablespoon balsamic crema and reduce heat to low and simmer, covered for 15 minutes.
- Mix together spices, ½ teaspoon salt, and ¼ teaspoon pepper in a small box. Pat scallops dry and toss in spice mixture.
- Place a skillet over medium-high heat and add 1 tbsp of butter. Once pan is hot sauté scallops, turning once, until golden brown and just cooked through, about 2 minute per side.
- To plate use individual serving spoons or small plates. Place cabbage first, topped with a scallop and small strip of bacon on each scallop.
If you can’t wait till your next party to serve these scallops, the recipe can be adapted and served as a main course by serving the braised cabbage and scallops along with sweet potato mash.
Hope you enjoy this recipe as much as we did!