Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sweet-and-Sour Seared Scallops with Cabbage and Bacon

Scott Phillips

Servings: 4

Smoky bacon, tender cabbage, and sweet scallops play beautifully together.

Ingredients

  • 3 oz. slab bacon, cut crosswise into 1/4-inch-thick strips
  • 1 Tbs. unsalted butter
  • 1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
  • 2 medium cloves garlic, minced
  • 8 cups thinly sliced Savoy cabbage (about 1 small head)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. dry-packed sea scallops, patted dry, side muscles removed
  • 4 tsp. vegetable oil
  • 1-1/2 Tbs. white wine vinegar; more to taste
  • 1/2 tsp. granulated sugar

Nutritional Information

      Calories (kcal) : 260
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 50
      Sodium (mg): 900
      Carbohydrates (g): 18
      Fiber (g): 5
      Protein (g): 24

Preparation

  • In a 12-inch skillet, cook the bacon over medium-low heat until crisp, about 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate. Add the butter and leek to the skillet, and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and 1/2 tsp. salt and cook, covered, stirring occasionally, until tender, about 5 minutes. Stir in the bacon, cover, and keep warm.
  • Meanwhile, in a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook until browned on both sides but still slightly translucent in the middle, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of the oil and the rest of the scallops.
  • Stir the vinegar and sugar into the cabbage and cook over medium heat, tossing, until the sugar dissolves, about 2 minutes. Season to taste with salt, pepper, and more vinegar. Serve the scallops with the cabbage.

Reviews

Rate or Review

Reviews

  • kc267 | 02/24/2015

    This was very easy to make and absolutely delicious. I used shallots instead of leeks, and paired it with a Henry of Pelham Pinot Grigio. Lovely.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks