Grilled Scallops with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about tender, perfectly seared scallops paired with a bright cabbage slaw that just sings on the plate. This is one of my favorite weeknight dinners because it comes together in under an hour, and honestly, the ingredient list is probably sitting in your kitchen already. The cabbage is wonderfully nutritious, packed with vitamin C and fiber, while staying incredibly budget friendly. I love how the ginger and lemon juice cut through the richness of the scallops, creating this perfect balance of flavors that feels elegant yet totally approachable. Give this one a try and I promise you'll be making it again and again.
Ella x
Ingredients
- ¾ kglarge sea scallops(pat dry with paper towels)
- 1 medium headgreen cabbage(thinly sliced)
- ½ medium headred cabbage(thinly sliced)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonsfresh lemon juice
- 5 tablespoonsextra virgin olive oil
- 2shallots(thinly sliced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsrice vinegar
- 1 teaspoonhoney
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced shallots and cook for 4-5 minutes until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate and set aside.
Tip: Cook shallots slowly to achieve maximum crispiness without burning.
- 2
In the same skillet, add another tablespoon of oil and sauté minced ginger and garlic for 1 minute until fragrant. Add both green and red cabbage, stirring constantly for 8-10 minutes until softened and lightly caramelized.
Tip: Don't overcrowd the pan; work in batches if needed for better caramelization.
- 3
Drizzle the cabbage with rice vinegar and honey, tossing gently to combine. Season with half the salt and pepper. Transfer to a serving platter and keep warm.
- 4
In a small bowl, whisk together lemon juice, remaining 2 tablespoons of olive oil, and remaining salt and pepper to create the dressing.
- 5
Pat the scallops completely dry and season both sides generously with salt and pepper. Heat a cast-iron skillet or grill pan over high heat until smoking hot.
Tip: Dry scallops are essential for achieving a golden crust without steaming.
- 6
Place scallops in the hot pan, working in batches to avoid crowding. Cook for 2-3 minutes per side without moving them, until they develop a golden-brown crust and are just cooked through.
Tip: Resist the urge to move the scallops; stillness creates the perfect sear.
- 7
Pour the lemon-ginger dressing over the warm cabbage mixture and toss gently to coat evenly.
- 8
Arrange the dressed cabbage on individual plates, top with grilled scallops, and garnish with crispy shallots and sesame seeds. Serve immediately while scallops are warm.
Tip: Serve right away to keep the scallops tender and the shallots crispy.
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