Prep 10 mins
Cook 15 mins
Delicious scallops in a low fat supper. Originally from Martha Stewart Living
- 3 tablespoons olive oil
- 1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well
- 1 lb green cabbage, halved lengthwise, cored and thinly sliced corsswise (about 1/2 a medium head)
- 1⁄3 cup low sodium chicken broth
- coarse salt
- fresh ground pepper
- 12 large sea scallops, tough side muscles removed (about 1 pound)
- sliced lemon (to garnish)
- Heat 4 1/2 teaspoons oil in a large nonstick frypan 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 fresh ground pepper; set aside.
- 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.
- Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.
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.
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.
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!