Seared Scallops with Cabbage and Leeks
Elevate your seafood game with this delightful recipe for Seared Scallops with Cabbage and Leeks—a perfect balance of elegance and comfort. This dish features tender, golden-crusted sea scallops paired with a medley of sautéed green cabbage and sweet leeks, all brought to life with the richness of butter, a hint of garlic, and a bright splash of fresh lemon juice. The scallops' crispy exterior and delicate interior are complemented beautifully by the earthy sweetness of the cabbage and leeks, making it a stunning yet easy-to-make dish. Ready in just 35 minutes, this recipe is ideal for an effortless weeknight dinner or an impressive weekend meal. Garnished with freshly chopped parsley, it’s a fresh, vibrant plate that’s as flavorful as it is visually appealing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Sea scallops
- 2 cups Green cabbage
- 2 medium Leeks
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 whole Lemon
- 2 tablespoons Fresh parsley
Instructions
Thoroughly rinse and pat dry the sea scallops using a paper towel. Trim and remove the tough muscle on the side if needed.
Season the scallops lightly on both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Thinly slice the cabbage into shreds and set aside.
Clean the leeks thoroughly by slicing them in half lengthwise and rinsing between the layers to remove dirt. Chop the white and light green parts into thin half-moons.
Mince the garlic cloves and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, add the scallops to the pan in a single layer, leaving space between them.
Cook the scallops for 2-3 minutes on the first side without moving them until a golden crust forms. Carefully flip each scallop and sear for an additional 1-2 minutes. Remove them from the pan and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped leeks to the skillet and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the shredded cabbage and season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cook for another 5-7 minutes until the cabbage is tender but still slightly crisp.
Squeeze the juice of half a lemon over the cabbage and leeks mixture and stir well. Taste and adjust seasoning if needed.
To serve, divide the cabbage and leek mixture among four plates and arrange the seared scallops on top.
Garnish with freshly chopped parsley and an optional wedge of lemon for extra brightness.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 13.4 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
