Let me tell you about my relationship with Kale. It is non-existent. I have heard of it, but never have purchased any much less prepared it. So when these beautiful greens arrived in my CSA box I really was at a loss as to what to make with them. Searching the internet I came up with several good ideas. Here is one that I think is a winner. This vegetable can have somewhat of a bitter taste, but the balsamic vinegar and salt cuts the bitterness and it is just plain good. Here is a great article to learn more about this type of cabbage. Yes, cabbage.
Oh yea! What about the scallops? They are as good as they look. Pan seared in bacon drippings . Yummy! Another thing this is really a 30 minute meal that can be prepared in 30 minutes.
My inspiration came from Cooking Light. I love the magazine. The photography is definitely something that you can drool over. I just could not resist making these scallops that appeared in this month’s issue. The results are simple, elegant and delicious.
Pan-Seared Scallops with Bacon and Kale (They served spinach) Serves 4
- 3 slices of bacon
- 1 1/2 lb. of jumbo sea scallops
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3-4 cups of Kale destemmed, washed and cut into strips (make sure you take out the large center stem for it will make the kale chewy)
- 2 cloves of minced garlic
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
Pat scallops dry with a paper towel. It is very important to do this step. The scallops should be seared and not steamed. A very nice crust should develop. This will not happen if they are not dry or if the pan is crowded. After drying sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Cook bacon in a cast iron skillet over medium high heat until crisp. Remove bacon from the pan. Reserve 1 tablespoon of drippings in the pan. Coarsely chop bacon and set aside.
Increase the heat to high. When the skillet is very hot add scallops to drippings. Cook for about 2 1/2 minutes, then turn. They will easily turn after that time. Try to resist pushing them around in the pan. This will ensure a pretty crust. Cook for another 2 – 2 1/2 minutes. DO NOT overcook. Transfer to plate.
Turn heat down to medium high. Add olive oil and saute garlic. Add kale and stir until it wilts and turns a bright green. Stir in balsamic vinegar and salt to taste.
Divide the kale among 4 plates, top with crumbled bacon and 3- 4 scallops. Enjoy,
The Teacher Cooks
You also might like to read Elise’s post on searing scallops. It is quite helpful.