Seared Scallops With Wilted Greens
Here I've paired some "colossal" jumbo scallops with wilted greens. The acidity in the greens make them the perfect complement to devilishly rich scallops. This could be served over grits, potatoes, mashed cauliflower, even beans, for and elegent low-country meal!
Total Steps
8
Ingredients
10
Tools Needed
2
Ingredients
- 3 slice thick-cut bacon, cut into pieces
- 2 shallots shallots, sliced thin
- 3 clove garlic, minced
- 2 bunch kale (chard, beet greens)
- 1 tablespoons soy sauce
- 1 tablespoons red wine vinegar
- salt and pepper
- 12 scallops large sea scallops
- 2 tablespoons olive oil
- 1 tablespoons butter
Instructions
Step 1
Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large, deep pan to medium-high.
Step 2
Add the bacon and cook for 3-4 minutes. Then add the shallots and cook until soft, about 3 more minutes.
Step 3
Next, add the garlic and kale stems.
Step 4
Cook for 4-5 minutes before adding the kale leaves. Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
Step 5
Heat an iron skillet to high. Thoroughly dry the scallops, then season with salt and pepper.
Step 6
Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops.
Step 7
Cook on high for about 1-2 minutes.
Step 8
Flip the scallops and add the butter. Spoon the butter over the scallops as they cook for another 1-2 minutes. Serve over warm greens.