Chinese Cabbage isn’t just for Asian dishes. Its mild flavor makes it an excellent bed for meat or fish. 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.