Food & Cooking Recipes Ingredients Seafood Recipes Seared Scallops with Cabbage and Leeks 3.3 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 4 Protein-rich sea scallops make this main dish satisfying and healthy. 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 ½ medium head), halved lengthwise, cored, and thinly sliced crosswise ⅓ 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 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. Rate it Print