Roasted Scallops with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Sweet roasted scallops paired with tender cabbage creates a light yet satisfying meal that feels fancy without the fuss. Cabbage is wonderfully affordable and packed with vitamin C, which supports your immune system beautifully. The sage and garlic infuse everything with warmth, while a splash of white wine and fresh lemon juice brighten up the whole plate. It's simple enough for a busy Tuesday but impressive enough to serve when friends come over.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 1green cabbage(thinly sliced, about 6 cups)
- 4 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 3garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt(divided)
- 1 teaspoonblack pepper(divided)
- 2 tablespoonsextra virgin olive oil
- 237 mlvegetable stock
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced cabbage with a pinch of salt and pepper, stirring occasionally until golden and caramelized, about 12-15 minutes. Transfer to a plate and set aside.
Tip: Don't stir the cabbage too frequently—let it sit to develop color and sweetness.
- 2
In the same skillet, add the remaining 2 tablespoons of butter and crisp the sage leaves for about 1 minute until fragrant. Remove with a slotted spoon and reserve for garnish.
Tip: Watch the sage carefully so it browns without burning.
- 3
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan, cooking until reduced by half.
Tip: This fond adds incredible depth to your sauce.
- 4
Stir in the vegetable stock and lemon juice, then reduce heat to medium-low and let the sauce simmer for 3 minutes. Season with a pinch of salt and pepper, then set aside.
- 5
Pat the scallops thoroughly with paper towels and season generously with the remaining salt and black pepper on both sides.
Tip: Dry scallops are essential for achieving a proper golden crust.
- 6
Heat the olive oil in another large skillet over high heat until just smoking. Carefully place the scallops in a single layer and cook undisturbed for 2-3 minutes until golden brown on the first side.
Tip: Resist the urge to move them—this creates the prized caramelized crust.
- 7
Flip the scallops and cook for another 1-2 minutes on the second side until opaque throughout but still tender. Remove from heat immediately.
Tip: Scallops cook quickly and become rubbery if overcooked, so timing is crucial.
- 8
Divide the caramelized cabbage among four serving plates. Arrange four scallops on top of each cabbage bed. Drizzle the lemon-wine sauce around the plate, garnish with the crispy sage leaves and lemon zest, and serve immediately.
Tip: Serve right away while the scallops are still warm for the best texture and flavor.
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