Sautéed Kale with Sea Scallops

Elegant and simple, this dish is delicious with any Olivia's greens and serves 4. Recipe courtesy of Chef Linda Duggan


1 ½ lbs. sea scallops
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots - sliced
1 (11oz) package of Olivia’s Organics Baby Kale (or Power Blend)


Prepare scallops: remove tough little side muscle with fingers, rinse under cold water, and pat dry. Season both sides of scallops with salt and pepper; set aside.

Heat olive oil and butter in large sauté pan on medium heat. Add shallots and cook, stirring frequently, for 2 minutes. Add baby greens, season with salt and pepper, and cook, stirring, for 2 to 3 additional minutes (do not overcook). Remove greens from pan and set aside.
In same pan, raise heat to medium-high. Add seasoned sea scallops and cook for 2 minutes on each side. To serve, arrange scallops on top of sautéed baby greens.

Categories: Entree, Kale