Authentic home cooking from Italy, with US measurements. 
Scallops with Cabbage and Butternut Squash
I really like scallops—they always make a great impression at the table. Today, I wanted to bring some vegetables into the dish. I decided to play with colors and focus on visual appeal as well. This is the result.
Scallops with Cabbage and Butternut Squash
I really like scallops—they always make a great impression at the table. Today, I wanted to bring some vegetables into the dish. I decided to play with colors and focus on visual appeal as well. This is the result.
Open in Cookpad AppSteps
- 1
Gather all your ingredients.
- 2
Clean the scallops by separating the meat from the shell. Rinse under running water, separate the white muscle from the orange roe. Set the roe aside.
- 3
Slice the butternut squash very thinly with a sharp knife, remove the skin, heat a skillet with some olive oil, and cook the squash slices.
- 4
Once the squash is cooked, remove any excess oil by placing the slices on paper towels. Next, sauté the red cabbage in a skillet for a few minutes. Cook the scallop muscles; this will only take a few minutes.
- 5
To plate, place a slice of squash, two scallop muscles, and the red cabbage. Season with salt, finish with a sprinkle of black pepper, and add chopped parsley.
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