Go Back

Summer Scallops and Cabbage Casserole

Golden seared scallops served over a creamy, corn-flecked baked cabbage casserole, ready in about 50 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Calories: 410
Ingredients Method

Ingredients
  

  • For the Cabbage Casserole
  • 1 small head green cabbage thinly sliced (about 6 cups)
  • 1 cup fresh corn kernels
  • 1 leek white and light green parts, thinly sliced
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons fresh chives chopped
  • Salt and black pepper to taste
  • For the Scallops
  • 1 lb about 450g large sea scallops, tough side muscle removed
  • 1 tablespoon neutral oil
  • 1 tablespoon butter
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Melt the butter, add the leek, and cook 3 to 4 minutes until softened.
  3. Add the cabbage and cook 5 to 6 minutes until it begins to wilt. Stir in the corn.
  4. Pour in the cream, season with salt and pepper, and stir. Cover and bake.
  5. Bake 25 to 30 minutes, until the cabbage is tender and the sauce has thickened.
  6. Stir in the Gruyère and chives. Keep warm.
  7. Pat the scallops very dry and season both sides with salt and pepper.
  8. Heat the oil in a separate skillet over high heat. Add the butter, then the scallops in a single layer.
  9. Sear 2 to 3 minutes per side, until golden and just opaque throughout.
  10. Arrange the scallops on top of the cabbage casserole and serve immediately.