Scallops with cabbage and leeks
4 servings
20 minutes
Scallops with cabbage and leeks are an elegant dish of European cuisine that combines the tenderness of seafood with the freshness of vegetables. Scallops seared to a golden crust reveal their natural sweetness, while cabbage and leeks add a delicate texture and depth of flavor. A light chicken broth ties the ingredients together, creating harmony on the plate. This dish is perfect for special dinners when you want to enjoy exquisite yet simple flavors. The lemon accent adds a fresh tanginess that highlights the maritime character of the scallops. Historically, scallops were valued for their refinement and considered a delicacy, and their combination with cabbage and leeks is a play of flavors balancing tenderness and freshness. A great option for those who appreciate minimalism and richness of taste at the same time.
1
Cut the dark green leaves and roots of the leek. Slice the remaining parts in half lengthwise and chop finely. Rinse under cold water. Thinly slice the cabbage.
- Leek: 1 piece
- Green cabbage: 500 g
2
Heat 4.5 teaspoons of olive oil in a large skillet over medium heat. Add the leek and sauté for 1-2 minutes. Then add the cabbage and broth. Cook until tender for about 5 minutes, season with salt and pepper.
- Extra virgin olive oil: 3 tablespoons
- Leek: 1 piece
- Green cabbage: 500 g
- Chicken broth: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Salt and pepper the scallops.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Heat the remaining olive oil in a pan over high heat. Add the scallops and sear for 4 minutes on each side.
- Extra virgin olive oil: 3 tablespoons
- Sea scallops: 500 g
5
Place the cabbage on a plate, top with scallops. Serve with lemon wedges.
- Green cabbage: 500 g
- Sea scallops: 500 g
- Lemon: 1 piece
