Seared Scallops and Wilted Greens

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On to the food…

The first time I ever seared scallops was on my honeymoon. Hubs and I got married  right after college almost twelve years ago. We decided that before we had to dive into our new “grown-up” careers, we would spend a month in Colorado, hiking, visiting natural hot springs, rafting, horse-back riding and taking LOTS of kissy pictures. We were cute, possibly a little too cute!

One evening we planned to stay in the cabin and cook. Being our honeymoon, we wanted to prepare something fancy, seared scallops perhaps. Now I had some cooking experience, but coming from a family with five kids, we didn’t eat a lot of seafood or expensive proteins.

Like many new cooks, I was afraid of the possibility of raw seafood. The word BACTERIA kept trailing through my thoughts. What if I poisoned my new husband? The image of us sitting in the ER on our honeymoon was more than I could bare. So I sautéed the scallops…and sautéed the scallops. And sautéed, sautéed, sautéed–until at some point they ceased to be moist, buttery pillows of oceanic bliss, and turned into dense rubber balls. Similar to those you get out of a 25 cent slot machine!

My sweet new hubby complemented my dinner as he struggled to chew. Upon first bite my teeth trampolined off the scallops. Oh dear, what had I done?

The truth is, many people overcook seafood. Whether due to fear of bacteria or oversight, it’s an absolute travesty! Most varieties of seafood are best when  just barely cooked through. Seared scallops are actually considered to be cooked to perfection when the top and bottom are caramelized and crisp, but the inside is a touch undercooked. Usually 1-2 minutes per side over high heat will do the job!

Here I’ve paired some “colossal” jumbo scallops with wilted greens and served them over white beans for a Slow Carb meal. The acidity in the greens make them the perfect complement to devilishly rich scallops. This could be served over grits, potatoes, or mashed cauliflower, for and elegant low-country meal!

To prepare:

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 soft—3 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.

Removes the “foot” off the side of each scallop and dry them 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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Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Seared Scallops with Wilted Greens

Ingredients:

3 slices of thick-cut bacon cut into pieces
2 shallots, sliced thin
2-3 cloves garlic, minced
2 bunches of kale (chard, beet greens…)
1 Tb. soy sauce
1 Tb. Red wine vinegar
Salt and pepper
12 large sea scallops
2 Tb. olive oil
1 Tb. butter

Directions:

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 soft—3 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.


Seared Scallops with Wilted Greens on Foodista

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59 Responses to “Seared Scallops and Wilted Greens”

  1. #
    51
    best acne treatment — February 5, 2011 @ 10:34 pm

    WONDERFUL Post.thanks for share..more wait .. …

    Reply

  2. #
    52
    vanessa — March 12, 2011 @ 1:22 pm

    I just made this for lunch and it was delicious! thanks!

    Reply

  3. #
    53
    GiGi Eats Celebrities — March 25, 2012 @ 7:08 pm

    Pure and utter YUM! Shallots, garlic, scallops – CANNOT go wrong there! And such a perfect way to get kale into your diet! I totally need to buy scallops, it’s such a shame that they’re so expensive though!

    Reply

  4. #
    54
    Mary Abrahamson — March 11, 2013 @ 2:10 pm

    I noticed in this post you said to pat the scallops dry. Before reading this and trying it, I had no idea HOW IMPORTANT that step actually is. Without it, a sear is a hard thing to master. I used this tip to create a little dish of my own! You should check it out. Pan-seared scallops with orange-garlic and wine sauce! YUMMMM.

    Thanks for the inspiration!

    http://maryinthekitchen.com/2012/12/15/seared-scallops-with-orange-garlic-wine-sauce/

    Reply

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