Sea Scallops with Ham-Braised Cabbage and Kale

Ingredients for Sea Scallops with Ham-Braised Cabbage and Kale

• 1 large onion, chopped (475ml )

• 80 مل زيت زيتون بكر ممتاز

• 1 ورقة غار تركية أو 1/2 ورقة غار كاليفورنيا

• 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 ملعقة صغيرة ملح

• 1/2 ملعقة صغيرة فلفل أسود

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

• 240 مل نبيذ أبيض جاف

• 1 teaspoon fresh lemon juice, or to taste

• Accompaniment: creamy stone-ground grits

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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.