Cabbage and Baby Scallops Steamed With Olive Oil

Cabbage and Baby Scallops Steamed With Olive Oil

The cabbage really soaks up the flavor of the ocean. Making it with olive oil gives it a Western taste.

Ingredients: 2~3 servings

Baby scallops
150~200 g
1 tablespoon
1 tablespoon
Soy sauce
1 teaspoon
Olive oil
1 teaspoon
to taste
Finely chopped parsley
as needed


1. Chop the cabbage. Combine the sake, water, and soy sauce in a pot.
2. Add the cabbage to the pot, then top with the scallops. Sprinkle with pepper and drizzle with olive oil.
3. Turn the heat to medium. Once it begins to sizzle, cover with a lid and reduce the heat to low.
4. After about 15 minutes, the cabbage should be wilted. Garnish with parsley and enjoy.

Story Behind this Recipe

Cooking for one is a bit of a pain, but this is a great way to eat a lot of cabbage.