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Seared Scallops with Cabbage and Leeks

Per serving: 238 calories, 11 g fat, 37 mg cholesterol, 14 g carbs, 461 mg sodium, 20 g protein, 1 g fiber

  • servings: 4
Photography: Dana Gallagher

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.

Source
Martha Stewart Living, November 2004

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