Summer is coming soon, so I thought I would share a great scallops recipe to get you in the mood for Spring Break.

Ingredients

1 lb. large scallops

½ lb. pork sausage

½ lb. bacon cooked and chopped (set aside 1 TBSP of the bacon grease)

¼ lb. kale, coarsely chopped

1 shallot, chopped finely

½ cup chicken broth

1 tsp. Apple cider vinegar

1 tsp. Sea salt

1 tsp. Pepper

¼ tsp. Red pepper flakes

3 TBSP ghee

Directions

In a large pan on medium heat, saute the sausage until cooked through breaking it into small chunks.

 

Once the sausage is cooked, set it asked with the cooked and chopped bacon.  Keep the pan that you cooked the sausage with handy, you’ll be using it to sear the scallops.

 

Gently rinse your scallops in cool water and pat dry with a paper towel or two. Season the scallops with ½ tsp. Each salt and pepper, and set aside.

 

In a skillet, warm 1 TBSP bacon grease and 1 TBSP ghee on medium/low heat for about two minutes.  Add the chopped shallot and saute for about three minutes, until aromatic and slightly translucent.

 

When the shallot is ready, add the chopped kale and mix it together until well-coated. Saute for two minutes, turning often.

 

Add the red pepper flakes, apple cider vinegar, chicken broth, and the remaining ½ tsp. Salt and pepper to the kale, mix together, then cover and simmer for about four minutes.  Most of the chicken broth will have evaporated at this point.  Turn off the heat and set aside.

 

Heat the remaining 2 TBSP of ghee in the pan you used to cook the sausage, on med/high heat, until melted but before the ghee starts to brown - about two minutes.

 

Raise the heart to high and add the scallops.  Sear the scallops for about three minutes per side, until slightly browned.

 

Plate the dish with the kale, then the sausage, then the scallops, and sprinkle the bacon on top.

https://againstallgrain.com/2013/01/12/guest-post-seared-scallops-with-sauteed-kale/

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