- 1-2 tablespoons butter
- 2 tablespoons or so of flour for dusting
- 1 1/4 pounds scallops. trimmed of their "foot"
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- Small red cabbage, cut into long strips
- Garlic clove, minced
- 1-2 tablespoons dry white wine or white balsamic vinegar
- 2 tablespoons chopped parsley
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.