Tom Colicchio’s Seared Scallops with Cabbage, Apples, and Leeks - Made In
Chef Colicchio’s ode to the sea scallops found on Long Island, prepared simply in his favorite pan.
Ingredients
- 6tablespoons extra-virgin olive oil
- 1leek, white part only, sliced into half-moons
- Kosher salt
- 1small head green cabbage, sliced or shredded
- 1small carrot, finely diced
- Freshly ground black pepper
- 1red apple, finely diced
- ½teaspoon caraway seeds
- 1tablespoon unsalted butter
- ¼inch knob fresh ginger, finely diced
- 12large diver or jumbo sea scallops
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