I intended on making this last night for dinner, but we had a last-minute overnight guest who just happens to be a 10 year-old boy who instead suggested “waffles” or “meat lovers pizza” for dinner. Now, while I myself am not a parent, my partner is, and lemme just say– it is hard to not eat like crap when kids are around. While I succumbed to the pressure last night and shelved this dish to lunch today, I’ve got to figure out this kid-friendly/real food equation. And fast.
On to lunch: this was fantastic. And I loved that the recipe used both the leaves and the stems of the kale, one of my favorite greens.
Seared Scallops over Wilted Greens
Just the Tip / Inspired by A Spicy Perspective
Here’s what I used:
- 2 slices of bacon, cut into pieces (I try to use nitrate-free exclusively)
- 1 shallot, thinly sliced
- 2 cloves garlic
- 1 bunch of kale
- 1/4-1/2 cup low-sodium chicken broth
- 2 tsp low-sodium soy sauce
- 2 tsp red wine vinegar
- 16 medium sized sea scallops (I used frozen wild japanese scallops from trader joe’s)
- 2 tbsp olive oil
- 1 tbsp butter
- salt and pepper
Here’s what I did:
- Remove the kale leaves from the stem. Roughly chop the leaves, and thinly slice the stems (think: sliced scallions). Heat a large pot over medium-high heat. Add the bacon a cook 3-4 minutes, then add the shallots and cook for a few more minutes until soft. Using a microplane, grate in the garlic and add in the kale stems. Cook for 4-5 minutes, then add the leaves, along with the chicken broth. Toss with tongs until wilted, 5-10 minutes. Add the soy sauce, vinegar, then salt and pepper to taste and keep warm.
- Heat an cast-iron skillet over high heat. Remove the foot from the scallops and dry them thoroughly with paper towels. Season the scallops on both sides with salt and pepper. Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops. Cook on high for about 2 minutes, then flip the scallops and add the butter. Swirl the butter around the pan and cook the scallops for about a minute on the second side. Serve with the warm greens, and a squirt of lemon.