Although they didn’t turn out how I had pictured it, these were some great seared scallops.
For the apples and cabbage I did a simple pickling and let them sit overnight. This was in a grapefruit, lemon and honey mixture. The honey added in a bit sweetness to counteract some of that acidity.
The scallops were quickly seared in a cast iron pan and seasoned with salt and pepper. Then placed on a bed of the pickled apples and cabbage.
Now for what went wrong. Pretty sure I over crowded the pan and cause them to steam while cooking. Making them release more juices and get slightly overcooked. The more aesthetic issue is when pickling red cabbage and apples, they all end up pink from the cabbage. More contrast underneath the scallops would be more appealing to the eye.
I have a bit more work to get this recipe right but I’m not terribly far from where I would like to be.