Sea Scallops with Ham-Braised Cabbage and Kale

Sea Scallops with Ham-Braised Cabbage and Kale: A Simple, Elegant Dish

As a busy professional, I often find myself craving delicious, yet easy-to-prepare meals. This recipe for sea scallops with ham-braised cabbage and kale perfectly fits the bill. It's elegant enough for a dinner party, yet simple enough for a weeknight dinner. The combination of sweet and savory flavors, tender scallops, and hearty greens is a true delight.

The inspiration for this dish comes from a culinary adventure, a conversation between two food editors returning from vastly different corners of the country. One described the creamy grits, shrimp, and collard greens from Charleston, while the other shared the tale of scallops atop braised cabbage with a sophisticated vinaigrette from Seattle. Combining the best of both worlds, this recipe manages to capture the essence of both experiences while streamlining the preparation for the everyday cook.

What I love most about this recipe is its versatility. The ham-braised cabbage and kale can easily be made ahead of time, making it ideal for busy schedules. Simply prepare the cabbage mixture the day before, refrigerate it, and reheat it when ready to serve. This saves precious time and ensures that dinner is ready in a flash. I often find myself preparing the cabbage and kale on the weekend, keeping it ready for a quick weeknight meal. It's a fantastic strategy for meal prepping and achieving that work-life balance.

The scallops are the stars of the show, their delicate sweetness a perfect counterpoint to the rich, savory cabbage. I find that properly patting the scallops dry before cooking is key to achieving that beautiful golden sear and preventing them from steaming. Using a high-quality extra-virgin olive oil also elevates the dish, adding a depth of flavor that enhances the overall experience. The touch of lemon juice brightens the dish, creating a balance that's both satisfying and refreshing.

Serving this dish with creamy stone-ground grits, as suggested by the original inspiration, is a culinary masterpiece. The grits provide a perfect textural contrast to the scallops and cabbage, creating a well-rounded and delicious meal. But I’ve also experimented with serving it over quinoa or even polenta – both work beautifully. This shows how adaptable this recipe really is.

Beyond the taste and convenience, this recipe allows for creative expression. Feel free to experiment with different types of kale or even substitute it with another hearty green. If you don't have ham hocks, a smoked ham bone or even some diced pancetta would lend a similar depth of flavour. The beauty lies in the simplicity and the ability to personalize it to your own tastes.

This Sea Scallops with Ham-Braised Cabbage and Kale recipe is a testament to the elegance of simplicity. It's a dish that can be enjoyed any night of the week, offering a delightful culinary escape without requiring hours in the kitchen. The combination of textures and flavors creates a harmonious balance, transforming an ordinary weeknight dinner into a memorable culinary experience. It's a recipe that reflects both my appreciation for gourmet food and my respect for the demands of a busy lifestyle. And isn't that what cooking is all about – creating delicious, satisfying meals without sacrificing time or energy?

So, the next time you're looking for a sophisticated yet straightforward recipe, give this one a try. It's sure to become a favorite, a delicious addition to your culinary repertoire. Whether it's a special occasion or just a Tuesday night, this dish will impress and satisfy, a true testament to the power of simple, well-executed ingredients and techniques. Bon appétit!

Step-by-step

• 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 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 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until kale is tender, about 15 minutes.
• Preheat oven to 200°F.
• Pat scallops dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon 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 2/3 cup.
• 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.
Cooks' note: Cabbage mixture can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat and add pan juices from scallops before serving.