Farfalle with Bay Scallops, Cabbage, and Onions

Servings: 4

Prep the scallops - Soak the scallops in a brine solution (4 cups water and 2 T kosher salt) for 10-20 minutes. Then rinse the scallops and dry them gently with a towel. Lay them on a single layer and put them in the fridge, loosely covered, for a couple of hours to dry.
Prep the veg - Thinly slice the onion and the cabbage. Chop the parsley.
Sauté the bacon - Chop the bacon into 1-inch pieces and add to your skillet. Cook it over medium heat until it is softened and much of its fat is rendered. Reserve 2 T of the bacon fat for cooking the scallops later.

Caramelize the onion and the cabbage - Add the onion to the skillet with the bacon, and saute the mixture until the onions are very soft and just beginning to brown. Add the cabbage, broth, and paprika. Continue cooking, stirring often, until the cabbage is very tender and almost melting.
Cook the scallops - When the cabbage mixture is ready, add the reserved bacon fat to a separate skillet and sauté the scallops until they are opaque.
Cook the pasta - Add the pasta to briskly boiling water, and cook for 8 minutes (2 minutes if using fresh pasta). Drain the pasta and add it to the skillet with the vegetables along with 1/2 cup of the pasta water.
Finish and Serve - Stir in the scallops. Season with salt and pepper to taste. Transfer to your serving bowl, sprinkle with chopped parsley, and serve.