1 lb sea scallops, large, patted dry
1 lb baby kale, or baby spinach, trimmed
3 tbsp vegetable oil, divided
2 tbsp unsalted butter
2 tbsp soy sauce
3 garlic cloves, thinly sliced
1 tsp sesame oil, preferably toasted
½ tsp chili flakes
salt and ground black pepper , to season & taste
To Serve:
1 cup steamed rice
¼ tsp sesame seeds, mixed, roasted
Scallops:
Preheat the oven to 200 degrees F.
In a wide skillet over high heat, heat up 2 tablespoons of vegetable oil.
Add your scallops into the skillet & season generously with salt and pepper. Sear for roughly 2 to 3 minutes per side, until golden on all sides.
Reduce heat to low, then add butter and soy sauce. Baste the scallops with the soy emulsion to finish cooking for about 2 minutes more.
Transfer your scallops and soy emulsion in the oven to keep it warm.
Wilted Greens:
In either a deep skillet or wok over medium heat, heat up both sesame and remaining vegetable oils.
Add garlic and saute for no more than 2 minutes until translucent.
Add the kale or spinach and chili flakes. Saute for roughly 3 to 5 minutes until it wilts.
Season with salt and pepper to taste and adjust accordingly.
Place your wilted greens over your plate, then place your scallops on top. Drizzle with the remaining soy emulsion, then garnish with mixed sesame seeds. Serve with steamed rice.
Sugar: 1g
:
Calcium: 247mg
Calories: 390kcal
Carbohydrates: 20g
Cholesterol: 56mg
Fat: 25g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 2g
Potassium: 1099mg
Protein: 26g
Saturated Fat: 17g
Sodium: 1327mg
Trans Fat: 1g
Vitamin A: 15441IU
Vitamin C: 182mg
