Ingredients for Creamy Lemony Scallops Over Kale And Jasmine Rice
- 1 pound large sea scallops
- salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup jasmine rice
- Scallions
- Thyme
- 2 tablespoons fresh lemon juice
- lemon zest, for garnish (optional)
- 1 bunch fresh kale
- 2 cloves minced garlic
- Shallot
- Chicken Broth
- Balsamic Vinegar
- 1/4 cup dry white wine
- 1/4 cup heavy cream
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How to Make Creamy Lemony Scallops Over Kale And Jasmine Rice
- Cook 1 cup of jasmine rice according to package directions (microwave for about 5 minutes is perfect!).
- While the rice cooks, wash and roughly chop 1 bunch of kale. Sauté the kale in a large skillet with 2 tablespoons of olive oil and 2 cloves of minced garlic for about 5 minutes, until wilted but still slightly crisp.
- Pat 1 pound of large sea scallops dry with paper towels. Season with salt and pepper. Sear the scallops in the same skillet over medium-high heat for 2-3 minutes per side, until golden brown and cooked through. Remove scallops from the skillet and set aside; let rest for 5 minutes.
- In the same skillet, whisk together 1/4 cup of dry white wine, 1/4 cup of heavy cream, 2 tablespoons of lemon juice, 1 tablespoon of butter, and a pinch of salt and pepper. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Divide the rice between plates or bowls. Top with the sautéed kale, seared scallops, and spoon the lemon sauce generously over everything. Garnish with fresh lemon zest (optional). Serve immediately with crusty bread and a refreshing summer fruit salad.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
3g
Fat
29g
Carbs
29g
