Last night I wanted to make something special. I was almost inspired. Almost. I was also tired, cranky, and dehydrated from coaching in the balmy 4 degrees at Alta all day. Wait, wasn’t it 55 on Friday? When did it suddenly decide to be winter? I mean, it’s cool and all, just please bring us some snow with the freezing temps.
Jamon called after his road ride (yes, it said freezing temps) and asked me what I wanted to make for dinner. I had no idea. This is a very rare occasion, as I have a rolodex (ok and evernote) of new recipes I want to try, I rarely ever say “I don’t know”. But I did. Luckily, Jamon went back to the store, and when they were out of gulf shrimp he came back with scallops, and I was excited!
I came across this recipe from She Cooks He Cleans this summer, but since scallops aren’t exactly a dime a dozen, I hadn’t made it yet. It was a perfect something special to start the New Year celebrations. And delicious.
Balsamic glazed scallops with sauteed broccoli and red cabbage
For the Scallops: (modified slightly for what was in the kitchen)
1/2 cup apple cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon honey
Mix the apple cider vinegar, balsamic vinegar and honey together, place scallops in the mixture to marinate. Just before cooking sprinkle sea salt and cracked black pepper over the top of each scallop. Place dollop of coconut oil in a hot pan, and sear the scallops on a high heat for 3 minutes on each side. The oil spatters at first and thats ok! It will stop after the first couple of seconds. I poured some of the marinade into the pan after placing the scallops in for extra flavor.
For the Veggies:
3/4 yellow onion, sliced
1 garlic glove
1 large head of broccoli sliced into bite sized trees
1/4 of a red cabbage
1 tablespoon (ish) of diced cilantro
1 tablespoon Bragg’s amino acid (or GF tamari)
1 tablespoon sesame oil
2 shakes of cayenne
salt, pepper, and cumin to taste
Sautee the onions in coconut oil on a medium/high heat until they start to clear.
Then, turn down the heat to the middle temp (it’s 5 on my stove) and add broccoli, garlic, and red cabbage. Pour in about a 1/4 cup of water until just the bottom is covered with water and cover. This will blanche the veggies and the moisture will cook off quickly. After the veggies look bright, delicious, and not overly cooked (about 5 minutes), add cilantro, aminos, sesame oil, and spices, stir together and allow to simmer while the scallops are searing!
Yum! Delicious with a GF beer like New Grist or a glass of wine… I went for the New Grist. Happy New Year!!