Weeknight Bites: Seared Scallops with Bacon, Cabbage and Apple

Scallops could quite possibly be one of my favorite foods. They're so delicious, versatile and easy to make - what more could you ask for? Today's recipe is fresh, bright and really allows the scallops to shine as the star of the dish. It comes from the January/February 2013 issue of Cooking Light (ya, ok, I'm a little obsessed with this magazine), and though I made a few minor changes of my own, it's definitely a keeper. Need a quick and healthy but still fabulous dinner recipe this week? This one won't disappoint.

Seared Scallops with Bacon, Cabbage and Apple

Adapted from Cooking Light magazine (Jan/Feb 2013)

3 center-cut bacon slices, cut into 1/2-inch pieces

6 cups thinly sliced green cabbage

1 tsp dried thyme

1/2 cup water

1 chopped Gala apple

3 tbs cider vinegar

1/2 tsp black pepper

1 tbs canola oil

16 large sea scallops (1 lb)

1/4 tsp salt

2 tsp fresh dill, chopped

Cook bacon pieces in a large, deep skillet over medium-high heat until crisp. Remove bacon pieces from pan, keeping drippings in the skillet. 

Add sliced cabbage and dried thyme to pan and saute for 2 minutes, stirring occasionally. Add 1/2 cup water and bring mixture to a boil. Reduce heat to medium and cover pan.

Cook for 5 minutes, then stir in chopped apple and cider vinegar. Cover and cook 5 minutes. Stir in bacon and 1/4 tsp pepper.

Separately, heat a heavy skillet over high heat. Add oil to pan and swirl to coat. Season scallops lightly with salt and pepper, then add to pan and cook for 3 minutes on each side or until scallops are done (3 minutes works well for cook time on large scallops; use 2 minutes for smaller). 

Place 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving and sprinkle with dill.

Until next time...

Cheers!