*warning *** my photography skills are deteriorating*** but hey, I actually got a shot of this one*
I got this recipe from Whole Foods – modified it slightly –
and bam, it became one of my new favorite meals. We planted kale for the first time this year
and have decided that we like it. It
holds up its texture unlike other greens, so you don’t need as much as you
would for spinach. We like it, and are definitely planning on
planting many more plants next year.
Besides having few ingredients, it only dirtied one pan!
SCORE! I think the simple nature of this
dish really allows the scallops to shine. It's got a delicious earthy taste
from the kale and the salty goodness of the sea from the scallops. And, as a bonus, it’s good for you- low in
fat and low in calories, high in fiber and vitamins! Sometimes, the ‘good for you’ meals
seem to be lacking in flavor or zing, this one does not disappoint.
What you need: Serves 4.
1 can of white beans, drained and rinsed
1 lb scallops
10 medium sized kale leaves, destalked and torn into quarter
sized pieces
5 garlic cloves (I probably used more, you may want to use
less)
2 tablespoons olive oil
1 teaspoon red pepper
½ lemon
dash of sea salt
What you do:
Heat a pan over medium heat, add half the olive oil and
garlic, sautee for a minute or two then dump in kale, sautee for 2 more
minutes, add beans and red pepper and let them warm up, stirring
frequently. When they are warmed - maybe
about 5 minutes – transfer to a bowl (I used the bowl we served them in) and
cover to keep warm. Into the pan, add
the other half of the olive oil, turn up the heat to medium-high, and sear the
scallops on each side, about a minute depending on size, juice lemon over the
top, and place over the bed of the
kale/bean combo. Sprinkle with sea salt and serve right away. From start to finish, even with prep, this meal only takes about 15 minutes. Excellent, I say!
Enjoy!
-h
