Creamy Lemony Scallops, over Kale and Jasmine Rice

"This again is one of my GO TO meals. Easy, quick, elegant and perfect for every day or entertaining. It is so flavorful and still so pretty when you serve it. It is light with fresh citrus flavors and a quick cooking dish which makes this a breeze to make. Serve this with some fresh bread, weather you make it yourself or not. I would love this with a nice citrus salad. Even a mix of mango, papaya, pineapple and kiwi would also be nice. Something that reminds me of summer. NOTE: This is a 4 step dish, but just read the recipe through ... it isn't hard trust me. Rice takes 5 minutes in the microwave (and you can use the same bowl you will serve it in), saute kale in 5 minutes, sear the scallops in the same pan let rest 5 minutes while you make some sauce ... again in the same pan and then serve all together. Makes clean up easy for a week night. A bed of flavorful rice, topped with tangy garlic kale, topped with fresh seared scallops and a wonderful lemon sauce to tie it all together. You can make each component on it's own, but this is wonderful all together. I hope you give it a try."
 
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Ready In:
50mins
Ingredients:
28
Serves:
4
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ingredients

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directions

  • Scallops -- Bring the scallops to room temperature while you start the other side dishes.
  • Rice -- I used Jasmine, just the boil in bag rice. Now you can use any rice you want or have on hand. But I was in a hurry and this in the cabinet, and it works just fine. Five minutes in the microwave in a bowl of water and it is so quick and easy, why not? Just follow the directions on the box or bag. This recipe serves 4 so I like about 1/2 cup per serving. I actually used 2 bags. But again, use anything you want.
  • After the rice is done, add butter, thyme, scallions, salt and pepper to taste, lemon zest, lemon juice. Mix well and cover and set to the side. It is done. You can reheat for 30 seconds in the micro if necessary. But it should stay warm covered.
  • Kale -- In a large saute pan (non stick is NOT preferred). Add butter and olive oil. Bring to medium high heat and add the garlic and shallot and saute until slightly soft, 1-2 minutes. Add the kale and chicken broth and cook until slightly wilted it only takes a couple of minutes. Then add the vinegar, salt and pepper and remove to a bowl, cover and set to the side.
  • Scallops -- In the same pan you cooked the kale in after lightly wiping clean, melt olive oil and butter. Pat your scallops dry and salt and pepper well. Cook on medium high heat until nice and golden brown on one side and then flip. Don't move them around, just let them get a cut crust on the first side before flipping. At least 2-3 minutes. Once flipped the other side doesn't take that long. Remove and cover with foil.
  • Sauce -- In that same pan (we are saving pots and pans with this dish) add the white wine to deglaze the pan, reduce the heat to medium / medium low and add the chicken broth, thyme, lemon zest, salt, pepper and cream. Cook 2-3 minutes still on medium heat. Remove from the heat and add in the lemon juice. Heat just a minute and check seasoning. Adjust if necessary.
  • Serving -- Add a spoon of the rice on each plate about 1/2 cup, then top with the kale, and top it off with the seared scallops. Drizzle with the creamy lemon sauce and enjoy! That is just perfect.
  • It may seem like a lot -- but each part is very quick and very easy. When I make this I just get everything ready as it goes so quick.

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Reviews

  1. Stellar! Easy enough for everyday, but was like a restaurant meal, and would be very good for company. I was told many times that it was "really good" and definitely one to keep and make again. I don't often get unsolicited comments like that. I used bay scallops (very cheap). Since they are about the size of raspberries, I just pushed my greens out to the edges of my pan and cooked the scallops in the middle after the greens started to get wilty. These I just did on one side and then figured they'd cook through while we waited for the sauce, which worked fine (it's easy to overdo the small ones and they turn out like erasers). I used dried thyme and I used collard greens (ribs removed, cut into linguini ribbons) because they just looked better than the kale. I had some "Jasmati" rice which I made in my rice cooker with all the other stuff thrown in; the rice stays plenty warm in there while other stuff finishes if your timing is off. This would be a nice way to do rice for other meals, too. A truly excellent dinner. Thanks.
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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