Seared Scallops On Black Pepper Cabbage
serves 4
If you haven't made the black pepper cabbage, you could quickly braise some thinly sliced cabbage or just use prepared sauerkraut. This recipe is part of Andrew Schloss's Sunday Dinners.
1 1/2 pounds sea scallops
2 teaspoons olive oil
6 tablespoons lemon juice
2 cups reserved black pepper cabbage
Zest of 1 lemon, finely chopped
1 tablespoon finely chopped dill
1/2 lemon, cut in 8 wedges
prep: 10 minutes
total: 25 minutes
iron skillet
tongs
platter
1. Preheat the oven to 170F.
2. Flatten all of the scallops gently but firmly between your palms so that they are all about 1/2-inch thick. Rub the scallops with the oil and season with salt and pepper. Drizzle 2 teaspoons of the lemon juice over the scallops and set aside for 10 minutes.
3. Meanwhile heat an iron skillet over high heat for about 5 minutes. Sear the scallops in the hot skillet for 1 1/2 minutes per side. Remove to a platter and hold in a warm oven.
4. Turn off the heat. Add the cabbage, lemon zest and dill to the skillet and stir until the dill wilts and the cabbage is heated through, about 1 minute. Stir in the lemon juice and toss together.
5. Serve the scallops on a bed of the cabbage garnished with wedges of lemon. Delicious with rice or pasta.
