1 ½

Tbs

butter

2

Tbs

flour; for dusting

¾

kg

scallops; trimmed of their foot

1

pinch

salt; to taste

1

tsp

freshly ground black pepper; to taste

2

Tbs

olive oil

1

small

red cabbage; cut in long strips

1

clove

garlic; minced

1

Tbs

dry white wine; or more to taste

2

Tbs

parsley; chopped finely, to garnish

1

Tbs

water; if needed

1

Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only, shake off excess.

2

When hot, add the scallops, floured side down, and sauté, over moderate-high heat, without moving for 2 to 3 minutes or until one side develops a crust.

3

Put a lid on the scallops to help finish steaming the top or, if the heat is high enough, the scallops will cook from the bottom through to the top.

4

Lightly season with salt and pepper. Heat the olive oil in a skillet. When hot add the cabbage and garlic and sauté for a few minutes just long enough to wilt it down. You may need to add a touch of water to help it wilt down.

5

Remove from heat and add white wine to taste. Season with salt and pepper.

6

To serve, pile some cabbage in the centre of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish.