Seared Scallops With Cabbage And Leeks

• 3 tablespoons olive oil
• 1 large leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise and rinsed well
• 1 lb green cabbage, halved lengthwise, cored and thinly sliced corsswise (about 1/2 a medium head)
• 1/3 cup low sodium chicken broth
• coarse salt
• fresh ground pepper
• 12 large sea scallops, tough side muscles removed (about 1 pound)
• sliced lemon (to garnish)

1. Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
2. Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
3. Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
4. Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
5. Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.

olive oil, only, green cabbage, chicken broth, salt, fresh ground pepper, muscles, lemon

Taken from www.food.com/recipe/seared-scallops-with-cabbage-and-leeks-113956 (may not work)