Rating: 3.33 stars
12 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
  • 12 Ratings

Protein-rich sea scallops make this main dish satisfying and healthy.

Martha Stewart Living, November 2004

Gallery

Credit: Dana Gallagher

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

12 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1