Roasted Scallops with Kale
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 35 minutes, and honestly, it tastes like you spent way more effort than you actually did. Scallops are naturally sweet and buttery, so they need very little fussing, while the garlicky kale gets wonderfully tender and provides incredible amounts of calcium and iron. The whole dish feels fancy enough for company but simple enough that I'm not stressed in the kitchen, and the bright lemon juice ties everything together beautifully.
Ella x
Ingredients
- 16large scallops(pat dry with paper towels)
- 1893 mlfresh kale(chopped into bite-sized pieces)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlvegetable broth
- 59 mlwhite wine
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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