Seared Scallops with Kale over Pasta

Scallops with kale and parmesan cheese

This recipe is best with a long, thick noodle such as fettuccine, but it’s still terrific with thinner pasta. Adapted from the Seared Scallops with Fettuccine and Kale recipe on the A Food For Thought website.

Ingredients

1/3 lb kale, washed and stems removed
1/2 lb fettuccine or linguini
1/2 lb scallops
1 Tbl olive oil
1 Tbl unsalted butter
1/2 yellow onion, chopped
2 garlic cloves, chopped
1 Tbl parsley, chopped
Zest of 1/2 a lemon
1/8 tsp red pepper flakes
1/8 salt
1/8 freshly ground black pepper
2 Tbl Parmesan cheese

Method

1. Slice kale leaves and set aside.
2. Bring a pot of salted water to a boil.
3. Add pasta and cook according to directions on box.
4. Rinse then dry scallops with paper towels. Season with salt and pepper.
5. In large skillet, heat olive oil and butter on high.
6. When oil begins to smoke, add scallops and cook approximately 3 minutes.
7. Using tongs, flip scallops and cook for another 1-2 minutes, then set aside on a plate.
8. In same skillet, cook onions 1-2 minutes.
9. Add the kale and garlic, season with salt and black pepper and cook another 4 minutes.
10. Toss pasta with kale.
11. Mix in parsley, lemon zest and salt and peppers.
12. To serve Seared Scallops with Kale over Pasta, layer pasta, then kale, then scallops.
13. Top with parmesan cheese.

Serves 2

Approximately 450 calories per serving of seared scallops with kale over pasta.