Ingredients

3 tablespoons unsalted butter, divided

1 pound red cabbage, cored and thinly sliced

2 Turkish bay leaves or 1 California

3/4 cup water, divided

3 tablespoons balsamic vinegar, divided

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/8 teaspoon ground nutmeg

2 pinches ground cloves

1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached

Description

Quickly Braised Cabbage Adds Subtle Crunch To Scallops Infused With A Combination Of Warm, Aromatic Spices.

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