Seared Scallops served with Napa Cabbage and Leeks

Ingredients

1 pound of sea scallops

juice of 1 lemon

salt and peper

olive oil

2 slices of pancetta, cut into small strips 

1 full napa cabbage, rinsed and sliced into 1/2 inch strips

2 medium leeks, rinsed and sliced into half moons (omit dark green part)

1/2 cup of chicken stock

Pepper

Instructions

Brown the pancetta in a non-stick pan.  Remove and let drain on paper towels.  Pour off most of pancetta grease.  Lower heat to medium and add leeks.  Cook until softened.  Add chicken stock and cabbage.  

Pat sea scallops dry and season with salt and pepper.  Coat a pan with olive oil and heat over medium-high heat.  Pour in the lemon juice and add the scallops to the pan.  Sear the scallops, turning once (just a few minutes on each side).  Remove and place on a plate. 

Once the cabbage is wilted and most of the chicken stock is cooked off, pour into a serving dish and top with the scallops.  Add fresh ground pepper to the top.

Enjoy!