Ingredients

• 3 tablespoons unsalted butter, divided
• 1 pound red cabbage, cored and thinly sliced
• 2 Turkish bay leaves or 1 California
• 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
• 1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached

Instructions

1. Melt 2 tablespoons butter 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 tablespoon butter 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.