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:

  1. Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large, deep pan to medium-high.
  2. Add the bacon a cook 3-4 minutes. Then add the shallots and cook until soft3 more minutes.
  3. Next add the garlic, and kale STEMS.
  4. 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.
  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.
  7. Cook on high for about 1-2 minutes.
  8. 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:

Quickview
271 Calories
19g Protein
17g Total Fat
8g Carbs
8% Health Score
Limit These
Calories
271k
14%

Fat
17g
27%

  Saturated Fat
6g
38%

Carbohydrates
8g
3%

  Sugar
1g
1%

Cholesterol
54mg
18%

Sodium
1162mg
51%

Get Enough Of These
Protein
19g
39%

Vitamin K
78µg
75%

Phosphorus
465mg
47%

Selenium
21µg
31%

Vitamin B12
1µg
31%

Vitamin A
1303IU
26%

Potassium
506mg
14%

Vitamin B6
0.26mg
13%

Magnesium
48mg
12%

Vitamin B3
2mg
11%

Zinc
1mg
11%

Manganese
0.2mg
10%

Vitamin C
7mg
9%

Vitamin B1
0.12mg
8%

Iron
1mg
8%

Folate
27µg
7%

Vitamin E
0.99mg
7%

Vitamin B2
0.09mg
6%

Vitamin B5
0.53mg
5%

Copper
0.1mg
5%

Fiber
1g
5%

Calcium
41mg
4%

covered percent of daily need
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A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

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