Scallops, Cabbage and Capicollo

This light and flavourful dish will satisfy your seafood cravings

Credit: Jenn Stamper

Scallops, Cabbage and Capicollo

Get your seafood fix with this fresh and delicious scallop dish


  • 20 pieces wild sea scallops
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 8 thin slices cappicollo, chopped
  • 4 cups sliced Savoy cabbage
  • salt and pepper to taste


  1. Season the fresh scallops with some salt and coat lightly with olive oil. 
  2. Preheat a frying pan over high heat.  When very hot, sear the scallops on each side for about one minute or until deep golden brown. 
  3. Remove scallops from the pan and reserve on a side plate. 
  4. Reduce the heat and add the olive oil, garlic and capicollo. 
  5. Allow the meat to crisp slightly and then add the cabbage, stirring to combine. Let the cabbage soften for another minute or two and then add the scallops back to the pan to warm. 
  6. Serve with some crusty bread and a big glass of your favorite unoaked chardonnay.