When it comes to serving a plate, presentation is very important to me. Even when I’m cooking for myself I absolutely love a nicely plated dish. I know it’s completely in my head but a beautiful plate taste better.
For a quick dish that’s healthy with tons of flavor, seared scallops are always top on my list.
1lb sea scallops
6 cups of kale chopped
1/2 medium onion
1 cup carrots shredded
2 cloves garlic crushed
1 tbs lemon juice
2 tbs olive oil
1 tbs unsalted butter
pinch of cayenne
Heat 1 tbs olive oil in a skillet. Add the garlic, onion and carrots and saute for 2 minutes. Add the kale, lemon juice, sea salt, pepper and cayenne. Let simmer on low for 10 minutes.
In another pan, heat 1tbls olive oil and tbs butter. Using a paper towel, completely dry the scallops, add sea salt and pepper. Once the oil and butter is very hot (wait until you see a bit of smoke) add the scallops. Don’t overcrowd the pan, or the pan won’t stay hot enough to give the scallops a good sear.
Tip: Once you’ve placed the scallops in the pan, don’t move the scallops around the pan, this will prevent them from forming a nice brown crust. Once the scallops have formed a crust on the underside, flip and repeat on the opposite side.
2 cups spinach
1 cup kale
1/2 tomato chopped
3/4 cup red onion chopped
1tsp olive oil
3/4 cup chicken broth heated
Heat the olive oil in a pan and add the onion, spinach and kale. Saute for 3 minutes and add the tomato and parsley, salt and pepper. Saute for an additional 3 minutes.
Add the saute to a blender along with the chicken broth and puree.
Serve with the scallops over the kale with the puree drizzle.