Sea Scallops with Ham-Braised Cabbage and Kale

Ingredients for Sea Scallops with Ham-Braised Cabbage and Kale

• 1 large onion, chopped (475ml )

• 80ml extra-virgin olive oil

• 1 Turkish or 1/2 California bay leaf

• 1 tablespoon finely chopped garlic (2 cloves)

• 1 large head Savoy cabbage (2 to 1.1kg), quartered, cored, and coarsely chopped (2875ml loosely packed)

• Ham stock including meat

• 575g tender green kale (1 large bunch), stems and centre ribs cut out and discarded and leaves coarsely chopped (1800g loosely packed)

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 30 large sea scallops (2 to 1.1kg total), tough muscle removed from side of each if necessary

• 240ml dry white wine

• 1 teaspoon fresh lemon juice, or to taste

• Accompaniment: creamy stone-ground grits

How to make Sea Scallops with Ham-Braised Cabbage and Kale

Cook onion in 45ml 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 teaspoons salt, and 1/4 teaspoons pepper and simmer, partially covered, stirring occasionally, until kale is tender, about 15 minutes.

Preheat oven to 93°C.

Pat scallops dry and sprinkle both sides with remaining 1/2 teaspoons salt and 1/4 teaspoons 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 160ml . 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.