Summer fruit


I’m noticing that I’m eating more fruit – apricots, plums, nectarines, peaches, cherries. There’s hardly room for apples on my daily menu anymore! At the farmer’s market, I just can’t resist the juicy, wonderful, colorful yumminess of summer fruit, and then there it is, needing to be eaten. Of course, if I really can’t get to it all, I can always freeze it for smoothies later. My last few days of eating – you’ll see I did manage to get some vegetables in amongst the fruits!

A note for those who would like to see even more of my daily food collages, all on one page together: I have an album of them on Facebook.

Selene’s Food Collages

 

 

I promised a recipe this time. The Scallops with Red Cabbage is one recipe that I’ve made a few times now, without changing much (unusual for my cooking style!).

Spiced Scallops with Balsamic-Braised Red Cabbage

1 tablespoons    olive oil

1 lb    red cabbage, cored and thinly sliced

1    California bay leaf

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

12 oz.    large sea scallops

 

1 Warm 2 teaspoons olive oil in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.

2 Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.

3 Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.

4 Wipe out skillet, then heat remaining teaspoon oil over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.

5 Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

Servings: 2

Nutrition (per serving): 293.5 calories; 26% calories from fat; 9.0g total fat; 56.1mg cholesterol; 343.0mg sodium; 1167.0mg potassium; 23.9g carbohydrates; 5.6g fiber; 9.0g sugar; 18.4g net carbs; 32.0g protein.

original recipe from Andrea Albin in Gourmet  | December 2008