Seared Scallops with Mixed Vegetables

The scallops I wanted last week were finally a reasonable price, so I started looking for something to have with them.  There was the last fennel in the pond, which was starting to bolt, some celery, a bit of onion, and half a can of sauerkraut.  A serving size of kraut in someone's mind is a lot more than I put on a Reuben.  I had considered using cabbage in this anyway.  Having it pre-fermented just meant I didn't need to add any lemon juice or vinegar.  I picked up a carrot for color, and a meal was begun.

Slicing and shredding the veggies took the longest, even with the V-slicer.  Maybe ten minutes.  The veggies steamed for another ten while the scallops were cooking and the toast was toasting, and the whole thing was photographed and on the table a few minutes later.

You'll notice that this also has an appetizer tag.  Even with a bruschetta on the side, this was more like a spa lunch than a proper dinner.  There was pie an hour later.  On the other hand, if you're dieting, it's very nutritious and pretty fancy for a weeknight dinner.

1 lb scallops
1 large carrot
*1/2 cabbage or small can sauerkraut
*1/2 C diced onion
*1 small fennel
*2 ribs celery
salt and pepper to taste
1 Tb butter
2 Tb lemon juice if not using sauerkraut

1.  Shred, or at least very thinly slice, all veggies.  You can use a V-slicer with julienne attachments or the grater on a food processor to speed things up.  Place in a large pot with about 1/2" of water.  Cover, bring to a simmer, and allow to steam while you make the scallops.

2.  Heat a medium skillet over medium-high heat.  Melt butter and swirl to coat bottom of pan.  Before butter burns, drop in scallops.  cook until the bottoms get golden, about 4 minutes.  Flip and sear other side.  Season with salt and pepper to taste.

3.  If you used fresh cabbage, now is the time to add the lemon juice, plus a little salt and pepper for either ingredient.  I used tongs to put the veggies on the plate, so any excess water would drip off.  Top with several scallops and serve.

Difficulty rating  π