Heat half the oil in a frying pan. Add the
shallots, garlic and lemon zest, and fry
gently until soft. Add the greens the
anchovies, and cook for 5 mins until
the leaves are wilted.
Meanwhile, heat the remaining oil in a
non-stick pan, then add the scallops and
fry for 1-2 mins on each side. Add the
butter and lemon juice to the pan and
swirl until the butter melts and you have
a glossy sauce. Divide the cabbage and
scallops between 6 plates and serve with
the pan juices spooned over.