Sea Scallops with Ham-Braised Cabbage and Kale

Sea Scallops with Ham-Braised Cabbage and Kale
Photo by George Whiteside

Ingredients

  • 1 Turkish bay leaf
  • 1 cup dry white wine
  • 1 tablespoon garlic
  • 1 large head Savoy cabbage (2 to 2 1/2 lb)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion
  • + 4 more ingredients
    • 1 teaspoon fresh lemon juice
    • 30 large sea scallops (2 to 2 1/2 lb total), tough muscle removed from side of each
    • 5 tablespoons extra-virgin olive oil
    • 1 ¼ pounds tender green kale

Cook onion in 3 tablespoons 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 occasional...

View full recipe at Epicurious

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