Seared Scallops With Wilted Greens

Seared Scallops With Wilted Greens

Seared Scallops With Wilted Greens

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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