Pan Seared Scallops with Bacon and Kale

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.