Recipe courtesy of Michele Urvater
Save Recipe Print
Level:
Easy

Ingredients

Directions

Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only; shake off excess. When hot, add the scallops, floured side down, and saute, over moderate high heat, without moving for 2 to 3 minutes or until one side develops a crust. Put a lid on the scallops to help finish steaming the top or, if the heat is high enough, the scallops will cook from the bottom through to the top. Lightly season with salt and pepper.

Heat the olive oil in a skillet. When hot add the cabbage and garlic and saute for a few minutes just long enough to wilt it down. (You may need to add a touch of water to help it wilt down.) Remove from heat and add white wine to taste. Season with salt and pepper. To serve, pile some cabbage in the center of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Scallop Chowder

Recipe courtesy of The Mooring Seafood Kitchen and Bar

Scallops Mussarra

Recipe courtesy of The Palm Restaurant

Teppenyaki Scallops

Recipe courtesy of Anne Burrell

Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Chili Scallops

Recipe courtesy of Michele Urvater

Scallop Ceviche

Recipe courtesy of Aarón Sánchez

Scallop Ceviche

Recipe courtesy of Matthew Grunwald

Scallops Whakatane

Recipe courtesy of Graham Kerr

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.