Easy Creamy Braised Napa Cabbage and Scallops

Name: Easy Creamy Braised Napa Cabbage and Scallops
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1/8 head Napa cabbage; About 6 boiled scallops; 1 clove garlic; 10 g butter; 1 1/2 tablespoons all-purpose flour; 3/4 cup milk (200ml); 2/3 teaspoon chicken bouillon powder; 1 tablespoon white wine (optional); Salt, to taste; Pepper, to taste; 1/2 teaspoon sugar; as needed Olive oil (or vegetable oil),

りーかる @k1257r

Thank you for making this recipe popular on December 9, 2012! The creaminess from the milk enhances the flavor, and the tender Napa cabbage and juicy scallops are delicious.
The origin of this recipe
When Napa cabbage starts appearing in abundance at the vegetable market, this creamy braise is the dish I want to make after hot pots, stir-fries, and quick pickles. Adding seafood is a classic choice, with scallops being the most common.

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Ingredients

Serves 2 servings

1/8 headNapa cabbage
About 6 boiled scallops
1 clovegarlic
10 gbutter
1 1/2 tablespoonsall-purpose flour
3/4 cupmilk (200ml)
2/3 teaspoonchicken bouillon powder
1 tablespoonwhite wine (optional)
Salt, to taste
Pepper, to taste
1/2 teaspoonsugar
as neededOlive oil (or vegetable oil),

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Steps

1

Separate the Napa cabbage into stems and leaves. Cut the stems into 3/4-inch wide pieces and roughly chop the leaves.
2

Mince the garlic.
3

Heat the butter in a frying pan. Once it starts to melt, swirl the pan to spread the butter, then sauté the scallops for 2-3 minutes on each side.
4

Remove the scallops and set them aside. Keep the flavorful juices in the pan for step 5.
5

Add olive oil to the pan from step 3, sauté the garlic until it starts to bubble, then add the cabbage stems and cook until tender.
6

Add the cabbage leaves to step 5, mix quickly, then add the flour and coat everything evenly. Add the ingredients marked with ★ and mix.
7

Return the scallops to the pan, bring to a boil, and simmer for about 5 minutes. Taste and adjust the salt if needed.
8

Serve on a plate and enjoy!
9

This recipe was featured on December 9, 2012. Thank you!
10

A heartfelt thank you to the 10 people who shared their warm feedback.
11

Featured in Cookpad News on December 20, 2014.