Pan Seared Scallops with Cider Shallot Reduction and Cabbage Slaw

Name: Pan Seared Scallops with Cider Shallot Reduction and Cabbage Slaw
Ingredients: 1/2 cabbage, shredded; kosher salt; 1 small carrot, grated; Minced and seeded jalapeño pepper (optional); 2 tsp freshly squeezed lime juice; 1 generous tablespoon mayonnaise; 1 clove garlic, minced; Sugar, honey, or agave nectar (optional); Freshly ground black pepper; 1 cup cider; 1/2 cup cider vinegar; 1 small shallot (maybe 2 tbsp minced); Rendered bacon fat, or equal parts olive oil/butter; Scallops, coral removed (little tough muscle on the side), rinsed and patted dry, seasoned with salt and pepper as desired

www.csa365.org

Pan-seared scallops paired with a cider-shallot reduction and crispy cabbage slaw—a delicious winter treat! Perfect for a cozy dinner.

View full recipe on www.csa365.org

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Colander
Mixing bowl
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Skillet
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Fine-mesh sieve
Measuring cup
Measuring spoon
Paper towel
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Ingredients

1/2 cabbage, shredded
kosher salt
1 small carrot, grated
Minced and seeded jalapeño pepper (optional)
2 tsp freshly squeezed lime juice
1 generous tablespoon mayonnaise
1 clove garlic, minced
Sugar, honey, or agave nectar (optional)
Freshly ground black pepper
1 cup cider
1/2 cup cider vinegar
1 small shallot (maybe 2 tbsp minced)
Rendered bacon fat, or equal parts olive oil/butter
Scallops, coral removed (little tough muscle on the side), rinsed and patted dry, seasoned with salt and pepper as desired