For four portions
4 large scallops, trimmed.
1 small head napa cabbbage
3 meyer lemons
4 Tbsp capers
1 Tbsp caper brine
1 cup plus approximately 3 tbsp Olive oil
1 Tbsp butter
Salt & pepper
- About one hour before service, place capers in a small bowl with brine. Zest 2 of the lemons into the capers. Set aside.
- Juice lemons. Add juice to bowl of food processor or blender. Add egg. With the motor running, add 1 cup of olive oil. Reserve in bowl in fridge.
- Quarter cabbage head and set aside 1/2 for another use. Slice cababage as thinly as possible. Place 1/2 in a bowl and season with salt. Allow it to wilt.
- Season scallops on both side with salt & pepper.
- Remove salted cabbage from bowl and add to unseasoned cabbage. There should be some moisture in the bottom.
- Pour just enough of lemon aioli over cabbage to coat it lightly. You want it uniform but not swimming in the sauce.
- Heat sautee pan to smoking hot. Add olive oil and when it begins to smoke, place scallops in gently. Allow to cook 1 to 2 minutes. Gently shake pan and when the scallops come loose, turn over. Cook another 1 to 2 minutes. Baste with oil. Remove from pan.
- On a salad plate, place approximately 1/2 cup of the slaw in the center. Place 1 scallop on top.
- Add butter to sautee pan. When foam subsides, add caper and zest mixture. Allow to lightly brown.
- Spoon about 1 tablespoon of the capers over the scallops. Serve.