Creamy Lemony Scallops, over Kale and Jasmine Rice

Ingredients

Scallops

• 24 sea scallops (based on 6 per person, you can add more if you like)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Rice

• 2 cups rice (I used Jasmine, boil in bag 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
• 1/4 teaspoon ground black pepper

Kale

• 1 bunch kale, rough chopped (I remove the thick stems)
• 2 teaspoons garlic, minced
• 1 shallot, thin sliced
• 1/4 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Sauce

• 1/2 cup white wine
• 1/4 cup chicken broth
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon thyme, fresh and chopped
• 1/4 cup heavy cream

Directions

1. 1

   Scallops -- Bring the scallops to room temperature while you start the other side dishes.

2. 2

   The 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 2 cups of rice for serving purposes.

3. 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.

4. 4

   Kale -- In a large saute pan (non stick is NOT preferred). Add butter and olive oil. Bring to medium 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. 5

   Scallops II -- In the same pan you cooked the kale in after 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. 6

   Sauce -- to the pan that you cooked with scallops with, add the white wine to deglaze the pan, then add the chicken broth, thyme, lemon zest, cream, salt and pepper and let reduce 2-3 minutes on medium heat. Remove from the heat and add the lemon juice.

7. 7

   Time to put it all together -- Add a scoop of the rice on each plate about 1/2 cup each and flatten out a bit, then top with a spoon of the seared kale, and top with the seared scallops. Drizzle it with the creamy lemon sauce over it all and enjoy! That is just perfect.