Title: Seared Scallops On A Bed Of Creamy Cabbage
Categories: Appetizers, Seafood
Yield: 4 Servings
32 Scallops
1 tb Olive oil
2 tb Butter
1 sm Savoy cabbage; shredded
2 tb Lemon juice
Salt
Freshly ground pepper
200 ml Cream
Scallops:
Dry the scallops with paper towels and toss in olive oil. Set aside.
Creamy Cabbage:
Melt the butter in a large frying pan and cook the cabbage over
very low heat with the lemon juice and salt and pepper until just
barely cooked, about 8 minutes. Add the cream and bring to the boil
and cook over high heat for 2 to 3 minutes. Taste for salt, pepper
and lemon juice.
To Sear The Scallops:
These can be seared on a Le Creuset grill or in a non-stick frying
pan over high heat.
To Serve:
Place a pile of cabbage on each serving plate and arrange
8 scallops on top.
Recipe by Joan Campbell, Bon Appetit, Chef Magnus Johansson
