Roasted Scallops with Kale

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the scallops completely dry with paper towels and season generously with sea salt and black pepper on both sides.

   Tip: Drying the scallops is crucial for achieving that beautiful golden crust.

2. 2

   Toss the chopped kale with 2 tablespoons of olive oil, minced garlic, sea salt, and pepper. Spread evenly on a large baking sheet.

   Tip: Don't overcrowd the kale; spread it in a single layer for maximum crispiness.

3. 3

   Create a space on the baking sheet and arrange the scallops in a single layer, leaving space between each one. Drizzle with remaining olive oil.

   Tip: Space them apart so they roast rather than steam.

4. 4

   Roast in the preheated oven for 12-15 minutes until the scallops are opaque and the kale edges are crispy and charred.

   Tip: Scallops cook quickly; check them at 12 minutes to avoid overcooking.

5. 5

   While the scallops roast, melt butter in a small saucepan over medium heat. Add the remaining minced garlic and cook for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

6. 6

   Pour in the white wine and vegetable broth, stirring to combine. Simmer for 3-4 minutes until slightly reduced.

   Tip: The sauce should reduce by about one-third of its original volume.

7. 7

   Remove from heat and stir in the fresh lemon juice, lemon zest, and red pepper flakes. Taste and adjust seasonings as needed.

   Tip: The acidity from the lemon juice brightens the entire dish.

8. 8

   Divide the roasted kale among four plates. Top each portion with four scallops and drizzle the lemon-butter sauce generously over the top. Serve immediately.

   Tip: Serve right away while the scallops are still warm and the kale remains crispy.