Barbara Damrosch
Four Season Farm
Harborside, Maine

Scallops Poached in Cream
Chinese cabbage isn’t just for Asian dishes. Its mild flavor makes it an excellent bed for meat or fish. For this scallop dish, take a head of Chinese cabbage and chop it crosswise into narrow ribbons, then sauté it until just wilted in 2 tablespoons of olive oil in a large pan. Divide into 4 portions, mounding each in the center of a warm plate. Add one cup of heavy cream to the pan and bring to a simmer. Poach a pound of sea scallops in the cream until barely cooked through, removing them with a slotted spoon and setting them atop the cabbage mounds. Then reduce the cream by about half, stirring as it thickens. Off the heat, gradually whisk in the juice of half a lemon and pour over the scallops. Sprinkle with finely chopped parsley and serve right away.

Four Season Farm

Recipe Seeds: Asian Specialties