Ingredients
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3
-
1
-
1
-
1/3
-
-
-
12
-
-
-
-
-
-
-
-
Directions
Seared Scallops With Cabbage and Leeks, Delicious scallops in a low fat supper Originally from Martha Stewart Living, 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
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Steps
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1
Done
|
Heat 4 1/2 Teaspoons Oil in a Large Nonstick Frypan Over Medium High Heat Until Hot but not Smoking. |
|
2
Done
|
Add Leek, Cook Until Soft, 1 to 2 Minutes; Stir in Cabbage, and Add Stock. |
|
3
Done
|
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
Done
|
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
Done
|
Divide Cabbage Mixture Between Four Plates and Top Each Serving With 3 Scallops, Garnish With Lemon Slices. |
