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Nutrition Facts
Serving Size 1 (296g) Recipe makes 4 servings
Calories 173
Calories from Fat 97		(56%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 103mg		4%
Potassium 481mg		13%
Total Carbohydrate 10.8g		3%
	Dietary Fiber 3.0g	12%
	Sugars 5.0g
Protein 9.9g		19%
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Seared Scallops With Cabbage and Leeks

Recipe #113956 | 25 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Derf
Mar 22, 2005

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

SERVES 4 (change servings and units)

Ingredients

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)

Directions

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.

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Featured Reviews for This Recipe

From: CamiDoo

On Apr 18, 2009

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!

1 person found this review helpful

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From: alijen

On Sep 25, 2005

I'm so impressed with this simple meal. I loved it! This was my first attempt at leeks (they're so simple, but always seemed exotic and potentially difficult) and I'll be making this again. I doubled the amount of scallops because, well, you can never have too many scallops! Thanks a bunch for this recipe!

1 person found this review helpful

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From: *Parsley*

On Jan 26, 2006

This is a delicious scallop dish that makes a beautiful presentation! The only change I made is that I used butter in place of olive oil, and I added some minced garlic. I cooked my cabbage a bit longer to make it a bit softer. Thanx for sharing this fabulous recipe. I'll make this again for sure.

2 people found this review helpful

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From: Sunsh1ne

On May 7, 2009

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.

1 person found this review helpful

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