Seared Scallops With Savoy Cabbage, Fingerling Potatoes, Pink Ladies, And Sultanas

INGREDIENTS

1/2 cup

Apple

Bay leaves

1/2 lb

Ruby crescent or other fingerling potatoes

3 cups

Savoy cabbage

2 tbsp

Sultanas

sprig Thyme, fresh

1 tsp

Thyme, fresh leaves

1/3 cup

Chicken stock or canned low-sodium chicken broth

Peppercorns, black

3 1/2 tsp

Salt

1 tsp

White pepper, freshly ground

3 tbsp

Grapeseed or olive oil

1 tbsp

Pine nuts, toasted

1/3 cup

Apple cider

6 tbsp

Butter, unsalted

1/3 cup

White wine

Large (u-10) sea scallops