I recently bought some red cabbage and fennel to make a slaw to pair with a pulled pork sandwich. The sandwich was so good that I wolfed it down and completely disregarded making the slaw.
I don't normally eat cabbage or fennel but refused to let them go to waste. I pulled out some beautiful diver scallops and decided to slice up the veg and sautee them as an accompaniment. This meal was surprisingly delicious and fresh and can be put on your table in about 15 minutes.
Slice up a fennel bulb and half a head of red cabbage; quarter the fennel and slice out the core. Drop it in a pan of olive oil and season with salt, pepper and a squeeze of lime juice. You can be generous with the salt. Sautee on moderate heat for 10-15 minutes. After 5 minutes, I added a shake of pear infused white balsamic vinegar and it added a beautiful fresh tartness and pickling effect to the dish.
Season your scallops with salt, pepper and a little chili powder. Sear them in a screaming hot pan with a swirl of olive oil for 2 minutes per side. To serve, add the pickled cabbage mixture to your plate and top with the scallops. Add a final sprinkle of salt and a light squeeze of lime. Gorgeous!
