Scallops with Savoy Cabbage
69 / 100
- 12 Scallop (with shells)
- 2 Tbsps lemon juice
- freshly ground peppers
- 2 Tbsps clarified butter
- 4 Savoy cabbage
- 2 Tbsps Bacon
How healthy are the main ingredients?saltSavoy cabbage
Rinse scallops under running water. Run a paring knife along the edges of the shells to open hinge, then cut meat away from muscle. Remove scallops from shells. Remove roe (Corail) from edges. Rinse scallops thoroughly several times.
Sprinkle scallops with lemon juice and season lightly with salt and pepper.
Blanch cabbage in salted, boiling water, about 2 minutes. Rinse with cold water and drain. In a frying pan, fry bacon in clarified butter until crisp, then remove from pan. Add scallops and sear 1-2 minutes per side.
Transfer cabbage to plates, top with scallops and bacon and serve.