Scallops with Kale and White Beans

*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