Recipe - Scallops With A Saute Of Red Cabbage

2 tablespoon Butter
2 tablespoon Or so of flour for dusting
1 One fourth pound Scallops. trimmed of their
"foot"
Salt and freshly ground
black pepper
2 tablespoon Olive oil
Small red cabbage,; cut into
long strips
Garlic clove,; minced
2 tablespoon Dry white wine or white
balsamic vinegar
2 tablespoon Chopped parsley

Heat some butter in a nonstick skillet. Lightly dust the scallops with
flour on one side only; shake off excess. When hot, add the scallops,
floured side down, and saute, over moderate high heat, without moving for 2
to 3 minutes or until one side develops a crust. 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. Lightly season with
salt and pepper.

Heat the olive oil in a skillet. When hot add the cabbage and garlic and
saute 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.) Remove from heat and add white
wine to taste. Season with salt and pepper. To serve, pile some cabbage in
the center of a plate and top the plate with scallops, putting the browned
side up. Garnish with parsley if you wish. Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6731

Posted to MCRecipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:12:19 0500

From: Meg Antczak meginny@frontiernet.net