Seared Scallops With Wilted Greens
Seared Scallops With Wilted Greens is a gluten free main course. One portion of this dish contains approximately 19g of protein, 18g of fat, and a total of 271 calories. This recipe serves 4 and costs $2.7 per serving. A mixture of sea scallops, bacon, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 49%. Seared Scallops With Wilted Greens, Seared Scallops with Wilted Greens, and Seared Scallops With Wilted Greens are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 tablespoon butter
3 cloves garlic, minced
2 bunchs of kale (chard, beet greens…)
1 tablespoon extra-virgin olive oil
1 tablespoon Red wine vinegar
Salt and pepper
16 large sea scallops
2 shallots, sliced thin
1 tablespoon soy sauce
3 slices of thick-cut bacon cut into pieces
Equipment:
frying pan
Cooking instruction summary:
- Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large, deep pan to medium-high.
- Add the bacon a cook 3-4 minutes. Then add the shallots and cook until soft3 more minutes.
- Next add the garlic, and kale STEMS.
- Cook another 4-5 minutes before adding the leaves. Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
- Heat an iron skillet to high. Dry the scallops thoroughly, then 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 1-2 minutes.
- Flip the scallops and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.
Step by step:
1. Slice the kale stems into thin pieces and the leaves into larger strips.
2. Heat a large, deep pan to medium-high.
3. Add the bacon a cook 3-4 minutes. Then add the shallots and cook until soft3 more minutes.Next add the garlic, and kale STEMS.Cook another 4-5 minutes before adding the leaves. Toss until wilted over the heat.
4. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
5. Heat an iron skillet to high. Dry the scallops thoroughly, then salt and pepper.
6. Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops.Cook on high for about 1-2 minutes.Flip the scallops and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes.
7. Serve over warm greens.
Nutrition Information:
covered percent of daily need
