Seared Sea Scallops on a Bed of Braised Red Cabbage

1 ounce prosciutto, chopped
3 tablespoons olive oil, divided
2 medium yellow onions, cut into thin julienne
1 medium red cabbage, cored and thinly sliced
3 large Granny Smith apples, peeled, quartered and thinly sliced
1 tablespoon sugar
3 tablespoons balsamic vinegar
2 pounds sea scallops, preferably dry-packed, with the tough ligament removed from side of each scallop if present
Salt and ground black pepper
Paprika
2 teaspoons unsalted butter
3 tablespoons hoisin sauce
1 teaspoon chili black bean sauce or to taste
2 tablespoons water

Preheat oven to 350 F.
Warm a large skillet over medium-high heat. Place the prosciutto into the pan to cook slightly and become firm. Remove, chop when cool. Set aside
In the same large skillet, warm 1 tablespoon of the oil over medium heat. Cook the onions until they are limp, but not brown, about 10 minutes. Add the shredded cabbage and stir over medium heat until it becomes limp, about 5 minutes. Stir in the reserved prosciutto.
Toss the sliced apples with the sugar and vinegar and gently stir into the cabbage. Season with salt and transfer into a casserole dish. Bake covered for 1 hour, stirring halfway through.
When the cabbage is almost cooked, pat the scallops dry and season both sides with sea salt, pepper, and paprika. Heat the remaining oil with 2 teaspoons of butter over medium heat.
Add the scallops, turning once until golden brown, about 5 minutes total. You may need to cook the scallops in two batches, so divide up the oil and butter accordingly. It is important not to crowd the pan or the scallops will not brown.
Divide the cabbage between 6 serving plates, season with ground black pepper, and top with the scallops.
Combine sauce ingredients, the hoisin sauce, chili black bean sauce and water in a small saucepan, bring to a boil, stirring. Drizzle over scallops.

Nutrition Information