Leafy greens and scallops go Asian in this zesty dish!
Great lighter dinner or a lovely lunch. Or serve the scallops as the main attraction over rice and have the kale salad on the side. Either way, you’ll enjoy the healthy benefits of a dark leafy green this spring and scallops which are local to my coastal community.
1 lb. sea scallops
1/4 cup lemon juice
1/4 cup + 2 tablespoons extra virgin olive oil
2-3 teaspoons Asian spice mix (or make your own by combining 1 teaspoon each of curry powder, cumin, tumeric, garlic powder, cinnamon, allspice, star anise, nutmeg plus 1/2 teaspoon chili powder, sea salt & black pepper)
1 bunch kale
1/3 cup lemon juice
1/3 cup wheat free soy sauce
1/3 cup extra virgin olive oil
Sea salt & pepper to taste
Rinse the scallops. Combine the Asian spice mix, lemon juice and 1/4 cup olive oil in a bowl. Add the scallops and marinate for 1/2 hour.
Wash and dry the kale. Cut tough veins from each leaf and chop the kale in 1 to 2 inch strips. Combine the lemon juice, soy sauce and olive oil in a jar and shake vigorously till combined. In a bowl, toss the kale with the lemon-soy dressing till each leaf is coated. Refrigerate till ready to serve (salad can stay up to several hours in the fridge as the leaves soak up the dressing without wilting).
Remove the scallops from the marinade but reserve juices. Heat 2 tablespoons olive oil in a cast iron skillet or heavy pan over moderate high heat, being careful not to allow the oil to get too hot and smoke. Sear the scallops on both sides till cooked throughout (approx. 2-4 minutes each side depending on size and heat temp) but do not overcook which makes them tough and rubbery. Remove the scallops from the pan. Add the marinade to the pan and quickly heat juices till syrupy.
Toss the kale salad with sea salt and freshly ground black pepper. Plate each dish by pooling some sauce on the plate, add a bed of the kale salad and place 4 to 5 scallops on top or serve separately.