Curried Scallops with Caraway Cabbage

1. Toast caraway seeds until fragrant, about 2 min. Add oil, cabbage, and 2 cups water (1 cup water, 1 cup wine, if desired) reduce heat to low, cover and cook until cabbage is soft.

2. Uncover, add cream, and continue to cook until cream is slightly thickened and set aside.

3. Combine curry powder, garlic, and salt and pepper and press top of scallops into mixture.

4. Heat oil in a large sauté pan, and sauté scallops, turning once until done, about 4 min. Serve with jasmine rice flavored with cinnamon and orange if desired.