Sea Scallops with Ham-Braised Cabbage and Kale

Ingredients for Sea Scallops with Ham-Braised Cabbage and Kale

• 1 cebola grande, picada (475ml)

• 80ml de azeite de oliva extra-virgem

• 1 folha de louro turca ou 1/2 folha de louro da Califórnia

• 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 colher de chá de sal

• 1/2 colher de chá de pimenta preta

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

• 240ml de vinho branco seco

• 1 colher de chá de suco de limão fresco, ou a gosto

• 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.

Pré-aqueça o forno a 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.