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.