Spring is in the air! Finally, it seems that winter is behind us, and spring is ushering in the arrival of some much needed sunshine. You can almost smell everything coming back to life around you. With all this being said, spring is a great new time of year to eat fresh food, and to lighten things up from the stews and braised meats we have all been living on throughout the cold, winter months. Fresh scallops are an awesome protein to add to your possibilities for dinner, and you wont believe how easy they are to prepare!
Scallops are also amazing and beneficial for your eye health because of the fatty omega-3s that are found within. These omega-3s help protect the eye from many different types of ailments that can happen to your eyes such as macular degeneration. A steady diet consisting of foods rich in omega-3s have also been shown to reduce the risk of cataracts.
Adding additional ingredients to our recipe that not only taste amazing with scallops, but further increase the nutritional benefits, especially for your eye health, is an easy way to both appease your eyes and your stomach! In this case, serving your deliciously seared scallops on top of roasted cabbage with a little drizzle of bacon vinaigrette is a quick and delicious meal that your entire body can benefit from.
Caramelized Sea Scallops with Roasted Cabbage and Bacon Vinaigrette
- 12 sea scallops, cleaned and dry
- 1 small head of cabbage, cored and cut into small chunks
- 4 pieces of bacon, cooked until crisp, fat reserved
- 2 tablespoons butter
- 1 tablespoon fennel seed
- 2 tablespoons sherry vinegar
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Preheat oven to 400 degrees.
- Cut cabbage in half, remove core and cut into large wedges. Drizzle with olive oil and season with salt and pepper. Lightly garnish wedges with fennel seeds. Add to oven and cook for about 35 to 40 minutes. Cabbage will have black edges/spots but will be deliciously tender on the inside.
- Heat a large sauté pan with no oil on medium-high heat. When pan begins to have a small amount of smoke rise, dip scallops lightly into olive oil, the tops and bottom, and place onto hot pan. Allow scallops to sear for about 2 to 3 minutes on each side. Scallops should be blistered/caramelized. Cook remaining scallops and place onto paper towel to rest while you assemble the rest of meal.
- Cook bacon in small cast iron pan on top of stove. Remove when properly crisp. Add 2 tablespoons sherry vinegar to hot oil. Be careful; it may splatter. Chop up bacon and add back to pan with vinaigrette. Keep warm to serve.
- Assemble plates with roasted cabbage, seared scallops and drizzle with bacon vinaigrette.