Grilled Scallops with Kale
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in just 35 minutes, making it perfect for a weeknight dinner that feels restaurant quality. Seared scallops are naturally sweet and tender, while the garlicky sautéed kale adds a nutritious punch of vitamins and minerals. The best part? Both components cook quickly, so you'll have a beautiful, healthy meal on the table before you know it. A squeeze of fresh lemon brings everything together with brightness and sophistication. Trust me, this one's a keeper.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 1893 mlfresh kale(chopped)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2fresh lemon(juiced)
- 3 tablespoonsunsalted butter(cold, cubed)
- 237 mldry white wine
- 1shallot(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Pat the scallops completely dry with paper towels and season both sides generously with sea salt and black pepper about 5 minutes before cooking.
Tip: Dry scallops are essential for achieving a golden, caramelized crust rather than steaming.
- 2
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until it shimmers and is almost smoking.
Tip: Cast iron retains heat better and creates superior browning on the scallops.
- 3
Place scallops in the hot pan in a single layer without crowding, working in batches if necessary. Sear for 2-3 minutes on the first side without moving them, then flip and cook another 1-2 minutes until opaque and just cooked through.
Tip: Don't move the scallops while searing—let them develop a caramelized crust before flipping.
- 4
Transfer cooked scallops to a warm plate and set aside. In the same skillet, add the remaining 2 tablespoons of olive oil with the minced garlic and cook for 30 seconds until fragrant.
- 5
Add the chopped kale and red pepper flakes to the garlic oil, stirring frequently for 4-5 minutes until the kale is charred at the edges and tender but still has some bite.
Tip: Don't overcook the kale or it will become bitter and lose its nutritional value.
- 6
Transfer the kale to serving plates, dividing evenly among four dishes.
- 7
For the beurre blanc, add the minced shallot and white wine to a small saucepan over medium heat and reduce until only about 1 tablespoon of liquid remains, about 2 minutes.
Tip: Reducing the wine concentrates its flavor and acidity for a balanced sauce.
- 8
Remove from heat and whisk in the cold butter cubes one at a time until fully incorporated and emulsified, then stir in the fresh lemon juice and thyme leaves.
Tip: Adding cold butter off the heat prevents the sauce from breaking and creates a silky emulsion.
- 9
Place 4 scallops on top of each kale portion and drizzle the warm lemon beurre blanc around the plate. Serve immediately.
Tip: Serve right away as the scallops will continue to cook slightly from residual heat.
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