Nutritional Wisdom with Carly Pollack

Seared Scallops with Sauteed Kale

The Domestic Man

Seared Scallops with Sauteed Kale

Seared Scallops with Sauteed Kale

Ingredients
1/2 lb scallops
1/4 lb pork sausage
2 slices bacon, cooked and chopped
1 bunch kale, chopped
1/2 medium shallot, chopped
1/4 cup chicken broth
1/2 tsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/8 tsp red pepper flakes
1 tbsp ghee

Directions
In a large pan on medium heat, sauté the sausage until cooked through (be sure to break it up pretty often with a wooden spoon as it cooks). The point of this recipe is to let the sausage fall all over the kale and scallops, so you don’t want big chunks of sausage. Once the sausage is cooked, set it aside with the cooked and chopped bacon. Be sure to keep the pan that you cooked the sausage in handy, you’ll be using it to sear the scallops. Gently rinse your scallops in cool water and pat dry with a paper towel or two. Season the scallops with 1/4 tsp each salt and pepper, and set aside. In a skillet, warm 1/2 tbsp of the bacon grease and 1/2 tbsp ghee on medium/low heat for about two minutes. Add the chopped shallot and sauté for about three minutes, until aromatic and slightly translucent. When the shallot is ready, add the coarsely-chopped kale and mix it together with tongs until well-coated. Sauté for two minutes, turning often. Add the red pepper flakes, apple cider vinegar, chicken broth, and the remaining 1/4 tsp salt and pepper to the kale, mix together, then cover and simmer for about four minutes. Most of the chicken broth will have evaporated at this point. Turn off the heat and set aside. Heat the remaining ghee in the pan you used to cook the sausage, on med/high heat, until melted but before the butter starts to brown – about two minutes. Raise the heat to high and add the scallops. Sear the scallops for about three minutes per side, until slightly browned. Plate the dish with the kale, then the sausage, then the scallops, and sprinkle the bacon on top.

Serving
2 Servings


Recipe Credit