Pan-Fried Scallops with Smoked Cabbage
Plump, buttery sea scallops are seared to golden perfection and served atop a bed of tender, smoky cabbage infused with aromatics and cream. This elegant dish balances the sweetness of the ocean with deep, earthy char for a sophisticated dining experience.
Prep
20m
Cook
25m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 16 pieces 600 g | Large Sea Scallops |
| 1 small head 500 g | Green Cabbage, shredded |
| 4 tbsp 56 g | Unsalted Butter |
| 1 tsp 5 ml | Liquid Smoke (Applewood or Hickory) |
| 0.25 cup 60 ml | Heavy Cream |
| 0.5 tsp 1 g | Smoked Paprika |
| 1 large 40 g | Shallot, minced |
| 2 cloves 6 g | Garlic, minced |
| 2 tbsp 30 ml | Olive Oil |
| 1 tsp 5 g | Kosher Salt |
| 0.5 tsp 1 g | Freshly Ground Black Pepper |
| 2 tbsp 8 g | Fresh Parsley, chopped |
2 Method
Step 1. Prepare the cabbage by removing the tough outer leaves and core, then finely shredding it into thin ribbons.
Step 2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced shallots and garlic, sautéing for 2-3 minutes until translucent and fragrant.
Step 3. Add the shredded cabbage to the skillet. Stir in the liquid smoke, smoked paprika, half the salt, and the pepper. Cover the pan and cook for 12-15 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
Step 4. Pour in the heavy cream and simmer uncovered for 3-5 minutes until the liquid reduces and coats the cabbage in a silky sauce. Keep warm on low heat.
Step 5. While the cabbage finishes, remove the side muscle from the scallops if necessary. Pat them completely dry with paper towels; this is crucial for a good sear. Season both sides with the remaining salt.
Step 6. Heat a heavy cast-iron skillet over high heat with the olive oil and remaining 2 tablespoons of butter. Wait until the fat is shimmering and just beginning to smoke.
Step 7. Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes to develop a deep golden-brown crust. Flip and sear for another 60-90 seconds until the sides are opaque.
Step 8. To serve, spoon a generous mound of the smoked cabbage onto the center of each plate. Top with four seared scallops and garnish with fresh parsley.
💡 Chef's Tips
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Always use 'dry' scallops rather than 'wet' scallops, as the latter are treated with phosphates that prevent proper searing.
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Ensure the scallops are bone-dry before they hit the pan; any surface moisture will cause them to steam rather than crust.
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For a more intense smoke flavor, you can sauté 2 strips of finely chopped bacon with the shallots at the beginning.
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Do not overcook the scallops; they should feel slightly springy to the touch, like a marshmallow.
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