Creamy Lemony Scallops, over Kale and Jasmine Rice

SarasotaCook's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Scallops

• 24 sea scallops (based on 6 per person, you can add more if you like)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon olive oil
• 1 teaspoon butter

Rice

• 2 cups rice , uncooked (I used 2 Jasmine, boil in bagged rice, but use anything you want)
• 2 scallions , diced
• 1 tablespoon thyme , fresh and chopped fine
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon butter

Kale

• 1 bunch kale , rough chopped (I remove the thick stems)
• 2 teaspoons garlic , minced
• 1 shallot , thin sliced
• ¼ cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon olive oil
• 1 teaspoon butter

Sauce

• ½ cup white wine
• ¼ cup chicken broth
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon thyme , fresh and chopped
• ¼ cup heavy cream

Directions:

1. Scallops -- Bring the scallops to room temperature while you start the other side dishes.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Reviews

[Meredith C-ville]

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.