Seared Scallops With Cabbage And Leeks

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 large leek, 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)

Recipe

• 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.