Make the mango salsa: Dice up mango, red pepper, garlic chives, salt to taste and add lime juice and toss and set aside.

Cut the cabbage in half and in half again (into quarters) and remove the inner core and separate the leaves. Depending on the size of your cabbage you will need ¼ to ½ a small cabbage. Feel free to use purple cabbage or green cabbage or type you like. Drizzle a little olive oil on top and salt and pepper to taste. Grill individual cabbage leaves on each side for about 2-3 minutes or until the leaves start to turn golden brown. Keep warm and set aside.

If you are using fresh scallops you will need to remove from shell, remove the frill, foot and any other non-white parts around the scallop. If you are using frozen scallops, you still may need to remove the little white foot, tendon, then just wash and dry your sea scallops really well. The drying part is the most important part as this step ensures that you will get a nice sear to your scallop. Season your scallops with salt and pepper.

Heat up your iron skillet with canola oil to almost the smoking point and sear scallops on both sides for about 2 minutes just to get a nice sear and golden crust.

Assemble your Fruity Scallops on Grilled Cabbage Cups. On a small plate, place one grilled cabbage leaf top with a teaspoon of mango salsa and then top with a seared sacallop. Garnish with garlic chives and repeat process for remaining scallops. Enjoy!