Seared Dayboat Scallops with Napa Cabbage and Chipotle Broth
Serves: 6
  • 1 1/2 pounds jumbo day boat scallops
  • olive oil
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 5 Cups very finely-shredded Napa cabbage
  • Toasted sesame oil; optional
  • 3/4 Cup cooked rice beans (substitute adzuki beans)
  • Shellfish-chipotle stock; see * note
  • Garnish:
  • chopped fresh chives
  • tangerine olive oil
  1. Remove side muscle from scallops and discard.
  2. Drizzle a tablespoon or two of olive oil over scallops and season with salt and pepper.
  3. To serve, heat 2 tablespoons of oil, preferably in a non-stick skillet, over moderately-high heat.
  4. Quickly sear scallops on both sides until golden-brown but still slightly translucent in the center.
  5. Be careful not to overcook -- the whole process should take 2 to 3 minutes.
  6. Wipe out saute pan and heat another tablespoon of oil.
  7. Saute cabbage briefly until crisp tender (1 to 2 minutes) with 2 to 3 drops of sesame oil, if desired.
  8. Divide cabbage among 6 large, shallow soup plates and mound in center.
  9. Sprinkle a heaping tablespoon or two of rice beans around cabbage and ladle an ounce or two of stock on beans.
  10. Place scallops on top of cabbage and garnish with chopped chives and drops of tangerine oil. Serve immediately.
  11. This recipe yields 6 servings.
  12. Recipe Source: JOHN ASH
* Note: See the Shellfish-Chipotle Stock recipe which is included in this collection.
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