Scallops with Savoy Cabbage

Ingredients

• 12 scallops (with shells)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 4 Savoy cabbage leaves
• 2 tbsp bacon cubes

Instructions

1. 1.

   Wash the scallops under running water, then use a short knife to cut along the shell edge and sever the adductor muscle. Lift off the lid, loosen the flesh with the knife, remove white meat and orange roe from gray edges, and rinse thoroughly several times.

2. 2.

   Drizzle scallops with lemon juice and lightly season with salt and pepper.

3. 3.

   Blanch cabbage in boiling salted water for 2 minutes, then shock in cold water and drain. Fry bacon cubes in a pan with hot clarified butter until crisp; remove and set aside. Sear scallops in the same pan, 1–2 minutes per side.

4. 4.

   Arrange blanched cabbage on a plate, top with seared scallops and crispy bacon, and serve immediately.