Seared/Grilled Scallops with Kale and Olives
Created by New York Times - Mark Bittman• Course: Meat, Poultry Seafood Entrees • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 pound scallops
- olive oil
- 1 bunch of kale, chopped
- 1 cup pitted olives
- 1/2 medium red onion, thinly sliced
- 1/2 Lemon, juice
- Salt and Pepper
Instructions
1) Heat a grill or cast iron pan until very hot, coat with oil
2) Brush scallops with oil, sprinkle with salt and pepper and sear until browned and releases from the pan or grill, repeat on other side, remove
3) Toss with cleaned, chopped kale (stalks removed), pitted olives, sliced onions, lemon juice, and go light on salt because of the olives and heavy on the pepper. Enjoy!