Name: Sea Scallops with Ham-Braised Cabbage and Kale
Cook time: 1 hr
Total time: 3 3/4 hr (includes making ham stock)
Yield: Makes 6 servings
Ingredients: 1 large onion, chopped (2 cups); 5 tablespoons extra-virgin olive oil; 1 Turkish or 1/2 California bay leaf; 1 tablespoon finely chopped garlic (2 cloves); 1 large head Savoy cabbage (2 to 2 1/2 pounds), quartered, cored, and coarsely chopped (12 cups loosely packed); Ham stock including meat; 1 1/4 pounds tender green kale (1 large bunch), stems and center ribs cut out and discarded and leaves coarsely chopped (12 cups loosely packed); 1 teaspoon salt; 1/2 teaspoon black pepper; 30 large sea scallops (2 to 2 1/2 pounds total), tough muscle removed from side of each if necessary; 1 cup dry white wine; 1 teaspoon fresh lemon juice, or to taste; Accompaniment: creamy stone-ground grits

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Sea Scallops with Ham-Braised Cabbage and KaleGeorge Whiteside

This dish — the result of a conversation between two food editors who had just returned from opposite parts of the country — almost made itself. Paul Grimes came back from Charleston talking about the creamy stone-ground grits, shrimp, and collard greens of chef Kevin Johnson at Anson, and Kemp Minifie returned from Seattle to tell us about the scallops over braised cabbage with foie gras vinaigrette that Johnathan Sundstrom serves at Lark. We loved the idea of both dishes so much, we met somewhere in between, with this simpler recipe.

Cooks' note:

Cabbage mixture can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat and add pan juices from scallops before serving.

Recipe notes

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