Enjoy these scallops on a bed of sautéed kale. I must say that this sautéed kale was absolutely delicious, and for once I wanted to elevate the kale by pairing it with these small scallops.
Remove the leaves from the kale, discarding the main stem, and immerse them in boiling salted water for 10 minutes. Drain them and briefly rinse under cold water to preserve their vibrant green color. Squeeze the leaves to remove excess water. Roughly chop them with a knife and sauté in butter until well coated.
To finish, slice your scallops into thin pieces and quickly brown them in olive oil. Drizzle with lime juice, and season with salt and pepper. Arrange your scallops on a bed of cabbage and serve immediately.
0 servings
4
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