Seared Scallops and Wilted Greens
Rich and savory Seared Scallops and Wilted Greens. A hearty meal that satisfies, yet is easy on the waistline.
The first time I ever seared scallops was on my honeymoon.
Lt. Dan and I got married right after college over seventeen years ago. We decided that before we took the plunge 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 pictures.
One evening we planned to stay in our cabin and cook. Being honeymooners, we wanted to prepare something fancy… Seared scallops perhaps.
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 to ruin perfectly good fish and seafood by elongated cooking.
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, yet the inside is a touch undercooked.
Usually 1-2 minutes per side over high heat will do the job!
Today I’ve paired some “colossal” jumbo scallops with wilted greens and served them over white beans for a healthy low carb meal. The acidity in the greens complements the devilishly rich scallops.
Seared Scallops with Wilted Greens could be served with grits, potatoes, or mashed cauliflower, for and elegant low-country meal!
I like to serve Seared Scallops with Wilted Greens on its own to cut the carbs.
Seared Scallops with Wilted Greens
Ingredients
- 3 slices of thick-cut bacon, cut into small pieces
- 2 shallots, sliced thin
- 2-3 cloves garlic, minced
- 2 bunches kale, chard, beet greens…
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- Salt and pepper
- 12 jumbo sea scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large deep sauté pan to medium-high. Add the bacon a cook 3-4 minutes.
- 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 the leaves wilt 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 and remove the "foot" on the side of each scallop. Salt and pepper liberally. 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 over 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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I just made this for lunch and it was delicious! thanks!
WONDERFUL Post.thanks for share..more wait .. …
Gah, this looks good! Love everything about it! Bacon, kale, beans, SCALLOPS…yum. And that sear on the scallops looks divine.
HELLO;
I am impressed by your set-by-step instructions; it is really a pain in the ass to publish post like that!
The idea of dish is great; however probably replace scallops by some other sea animals (I was very sick once after eating scallops when I was pregnant and the bad after taste continues).
Best regards,,
M
I love your new site! Beautiful combination of colors and design. Well done.
The dish is gorgeous too. What a fantastic way to make greens look very sophisticated.
Cooked to perfection. Nice job on the dish.
Kissy pics?? hee hee ….think we’ve all been there LOL
This is perfection – love the pairing of classy scallops with down home bacon-y kale and beans! I would inhale two servings of this in as many heartbeats. Told you before but I’ll say it again – GORGEOUS new site. Love, love, love it!
tickled with your new changes. Will definitely be adding you to my Google reader! I tried to do that when I first discovered your blog and it didn’t work. Wish me luck this time…it’ll be easier to keep up with your new posts. Thanks, Spicy, congrats on your newly renovated/even more lovely site!
uhhh……… yeeah this looks awesome!
LOVE your new site. It is so gorgeous and do I dare say…sommery? hehe. I get the sommer jokes as I am sure you do as well! Luckily I found you on twitter, because I was wondering what happened to you!
I love everything about this recipe! I loooooooove scallops and I love beans even more. Unfortunately, I will have to hunt for kale, though at the Farmer’s market in a town adjacent to mine had some so maybe I’ll luck out this weekend? This has me drooling!
First of all, I totally LOVE your new site! It’s gorgeous!!
Those scallops look fantastic, too! I’ve never actually eaten scallops before, but they seem pretty simple to prepare. Thanks for demystifying them a bit. :D
Wowwww!! Where was I that I missed all this “metarmophosis”????!!! The site is great!! Now, I had the impression you were blonde, now I see a lovely brunette !!! Yes, I know…we are supposed to talk food here..but it is girls’ stuff also… ;D
I love everything…the scallops included !!!
Wel, Sommer! This is my type of tasty food! I love fresh scallops & I love kale too!
I also love your new blog!! Hip & trendy is it!
Your new site look is terrific and so are those delicious looking scallops!
WOW!!! Color! It goes so well with the name of your site.
You’re right about scallops being overcooked. It’s one of my favorite luxurious seafood dishes. It’s also easy and fast to cook for a delicious weekday meal, especially when paired with wilted greens.
Oooh, I love seafood but don’t get to eat it very often (the husband won’t eat it) This recipe sounds good enough to make just for myself though!
I really love your new site. And wow, I cannot wait to try those scallops!
I have a question: Where did you get your BlogHer Food 2011 I’m Going Badge? I’ve been searching and I can’t seem to find it.
Thanks!