Asian Spiced Scallops & Kale Salad

March 3, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1499

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.

Scallops:

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)

Kale salad:

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.

Sweet Garlicky Greens

January 28, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, veggies

img_1148I use different types of leafy greens for this crowd pleaser. Many recipes do not use the ribs or stems but I can’t seem to throw them away and soften them before the rest of the greens are sauted. Raisins add just a touch of sweetness to this garlicky dish.

1 bunch kale, beet greens or swiss chard (approx 1 lb.)
2 cloves garlic, minced
6 tablespoons olive oil
1/2 cup raisins
salt & pepper to taste

Rinse greens thoroughly. Cut off stems and chop into 1 inch pieces. Coarsely chop remaining greens. In a stock pot, heat 3 tablespoons olive oil, garlic and stems on moderate heat stirring till stems start to soften, careful not to burn the garlic. Add greens, remaining olive oil, salt and pepper and saute until tender. Greens will cooked down as they heat. Add raisins and stir till they are plump and warm (approx. 1 minute). Note: Less olive oil can be used.