Seared Scallops With Cabbage and Leeks

Total Time
Prep 10 mins
Cook 15 mins

Delicious scallops in a low fat supper. Originally from Martha Stewart Living

Ingredients Nutrition


  1. Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
  2. Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
  3. Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
  4. Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
  5. Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.
Most Helpful

This recipe was just not for me. I like all the ingredients cabbage, leeks and scallops but it just seemed very bland for my liking.

5 5

Delicious! I was looking for a unique scallop recipe and had some cabbage to use up so this was perfect. I also added some garlic to the cabbage and leeks as we love garlic. I served this over some white rice boiled with equal parts chicken broth. Turned out fantastic! Thank you.

5 5

This is one of our favorites. It's hard to believe it is soooo good with so few ingredients. Kind of a strange combination too, but oh so good. This probably serves 4 normal people, but my DH and I split this and wished there was more!