in Vienna, Virginia, chef Chris Morgan has a Persian mushroom stew on the menu called Khoresht Gharch, a braise of chicken, oyster, and cremini mushrooms with garlic, onion, chicken stock, lemon and saffron.
Repeat procedure with remaining 2 cabbage planks.. Stir together labneh and maple syrup in a medium bowl until combined.Refrigerate until ready to serve.. Preheat oven to 350°F.
Working in 4 batches, heat 2 tablespoons oil in a large skillet over medium-high.Sear 1 cabbage plank until golden brown, about 5 minutes per side.(The best way to get an even sear is to place a weight, like a cast-iron skillet or burger press, on top of cabbage.)
Transfer to a large rimmed baking sheet.Roast cabbage planks in preheated oven until heated through, about 10 minutes.
Slice cabbage planks in half crosswise.. Spoon about 1/4 cup labneh mixture onto center of each of 8 plates, and spread into a round slightly larger than cabbage plank half.
For each serving, place cabbage plank half on labneh, and drizzle with 3 tablespoons caraway-chile crisp.Drain and pat dry.
Transfer the scallops to a bowl and toss with half of the dressing.. Add the greens to the dressing in the large bowl and toss to coat.Arrange the scallops on plates, top with the greens and serve..
Ripe, tropical South African Sauvignon Blanc..1/4 cup plus 2 tablespoons light brown sugar.