Sea scallops with braised cabbage and caper sauce

Ingredients:

• 8 tablespoons unsalted butter
• 2 tablespoons firmly packed light brown sugar
• Half a head of white cabbage, shredded
• 1 cup lightly salted chicken broth
• 600 g of sea scallops
• 1-2 tbsp. l. capers, rinse
• 1/4 cup golden raisins
• 3 tablespoons of apple cider vinegar
• 0.5 cup coarsely chopped fresh parsley

Preparation:

1. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sprinkle with sugar and cook until golden.
2. Add the cabbage and 1/2 teaspoon of salt, cover, and simmer until the cabbage is wilted, about 5 minutes. Add the broth and continue simmering, covered, until the cabbage is crisp-tender, another 15 minutes. Preheat the oven to broil.
3. Transfer the cabbage to a baking dish. Wipe out the pan, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with a little butter, season with salt and pepper; arrange them in a single layer on top of the cabbage and broil until tender, 5-7 minutes.
4. Meanwhile, continue to cook the butter over low heat, swirling the pan occasionally, until darkened and fragrant, 5 minutes. Add the capers, raisins, and vinegar (be careful, as the oil may splatter violently); swirl the pan until the raisins plump up. Season with salt and pepper.
5. Divide the scallops and cabbage among plates. Add parsley to the sauce and pour it over the scallops.