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.
