Seared Scallops with Cabbage and Leeks
Unlike shrimp, sea scallops are low in cholesterol. They also contain heart-healthy omega-3 fatty acids.
- Servings: 4
Photography: Dana Gallagher
Source: Martha Stewart Living, November 2004
- 3 tablespoons olive oil
- 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well
- 1 pound green cabbage (about 1/2 medium head), halved lengthwise, cored, and thinly sliced crosswise
- 1/3 cup homemade or low-sodium store-bought chicken stock
- Coarse salt and freshly ground pepper
- 12 large sea scallops (about 1 pound), tough side muscles removed
- Lemon slices, for garnish
Heat 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add leek; cook until soft, 1 to 2 minutes. Stir in cabbage, and add stock. Cook, stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt, and season with pepper. Set aside.
Sprinkle scallops with 1/4 teaspoon salt, and season with pepper. Heat remaining 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add scallops; cook, turning once, until dark golden, about 4 minutes per side.
Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.