Seared Scallops with Cabbage and Leeks
Ingredients
- 3 tablespoons olive oil
- 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well
- 1 pound green cabbage (about 1/2 medium head), halved lengthwise, cored, and thinly sliced crosswise
- 1/3 cup homemade or low-sodium store-bought chicken stock
- Coarse salt and freshly ground pepper
- 12 large sea scallops (about 1 pound), tough side muscles removed
- Lemon slices, for garnish
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