Broiled Scallops with Rosemary Cabbage

For dinner tonight, I kept the protein simple and had a little fun with the vegetable.

Rosemary cabbage:
1/2 small head of red cabbage
1/2 small head green cabbage
Vegetable broth
Rosemary (fresh or dried)
Garlic salt and pepper to taste

Spray your sauté pan lightly with non-stick spray. Slice the cabbage thin, and toss into the pan with a little broth (a great replacement for oil in a lot of recipes). Season the cabbage with plenty of rosemary, pepper and some garlic salt to taste. Cook covered over medium heat, stirring occasionally, for 5-10 minutes. Once the cabbage seems cooked, but still has a little crunch, cook on high, stirring almost constantly, to brown up a little bit. Serves 2-4.

Scallops: While the cabbage is on the stove, simply place your 10-12 scallops on a broiler pan lined with foil, sprinkle with salt and pepper, and broil on high about 3 minutes on each side. Serves 2.

I served with some Brussel sprouts leftover from the night before, and a couple slices of lemon. Simple, light and the smell of rosemary makes everything better. Enjoy!