In a large Stainless Clad Saute or Frying Pan, heat 3 Tbsp. olive oil over medium-low until shimmering. Add leeks and a pinch of salt. Cook until softened, 1–2 minutes. Add cabbage and carrot and season with salt and pepper. Stir together and cook 3–4 minutes. Add apple and caraway seeds, stirring together, and cook until cabbage is slightly wilted and just beginning to caramelize, about 5 minutes. (Do not let it burn!)

Keeping the heat low, season with salt and pepper, add butter and ginger, and stir until butter is melted, 2–3 minutes. Remove from heat. Season to taste.

Line a plate with paper towels and keep near the stove. Pat scallops dry and season with salt. Using a sharp knife, score both sides of scallops in a crosshatch pattern. In a medium Carbon Steel Frying Pan, heat remaining 3 Tbsp. olive oil over medium until shimmering. Working in batches if necessary, add scallops, being careful not to crowd the pan. Sear 4–5 minutes, then flip and cook for a few seconds more on the other side. Remove scallops and place on paper towels to drain.

To serve, divide the cabbage salad among 4 plates. Top with scallops and serve immediately.