I heart scallops. Depending on the day, they rate in the top spot as my favourite seafood. It is a close run game sitting alongside razor clams, fresh mackerel or shrimp straight from the net into a pan of boiling sea water over an open fire. But today, scallops are definitely my favourite.
The spinach is full on in the poly tunnel now, I’m having to cut entire stalks off each plant each time they’re about to flower to prolong their leafy goodness. And the kale is just big enough to not object to my pinching one or two leaves per plant, per day.
If your kale plants runneth over, go visit Kate’s kale cake recipe – imagine getting one of your 5 a day by scoffing cake #winwin :)
If green leafy veg really is as healthy as it’s cracked up to be, I should morphing into the bionic women by the middle of next week.
Kale, Red Onion and Spinach with Scallops
- Half a red onion
- A mansize handful of fresh greens
- 1 clove of garlic crushed
- 3 scallops
Fry off the onion until lightly browned.
Toss the the green leaves in with the onions. If you are using spinach, put that in last and just let it wilt to avoid the dish getting too watery. Pile onto plates and keep warm.
Heat a tablespoon or so of butter until it is sizzling, and the scallops and let them sit in the butter for 1 minute - please use a timer for this, you really don't want rubbery scallops.
Turn them over and cook for 1 minute on the other side, then pop on top of the greens & onions.
Lightly cook the garlic in the butter for 30 seconds or so then pour over the dish.