CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE
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.
Provided by SarasotaCook
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Scallops -- Bring the scallops to room temperature while you start the other side dishes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Gold Chinda
[email protected]The sauce was creamy and flavorful.
rafikvvm vvm
[email protected]The scallops were cooked perfectly.
Bob M
[email protected]This was a hit with my family!
Shahbaz Hun yar
[email protected]I would definitely make this again!
Elizabeth Kemunto
[email protected]This was a great dish!
Ayyan Alyan
[email protected]I loved this recipe!
Carl Bullock
[email protected]This was delicious!
Jesse Kern
[email protected]This dish was just okay. The scallops were a bit tough and the sauce was bland. I wouldn't make this again.
Elmaz Okicic
[email protected]The scallops were a bit overcooked, but the sauce was delicious. I would try this recipe again, but I would cook the scallops for a shorter amount of time.
Emmanuel Amama
[email protected]This recipe was easy to follow and the dish turned out great! The scallops were cooked perfectly and the sauce was creamy and flavorful. I served it over rice and it was a perfect meal.
Sariya Sariya
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The scallops were cooked perfectly and the sauce was delicious. I would definitely make this again.
Torrido Flammer
[email protected]This was delicious! I followed the recipe exactly and it turned out perfect. The scallops were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Claudette Hoilet
[email protected]This dish was just okay. The scallops were a bit tough and the sauce was bland. I wouldn't make this again.
Yam bahadur Kumal
[email protected]The scallops were a bit overcooked for my taste, but the sauce was really good. I would try this recipe again, but I would cook the scallops for a shorter amount of time.
Katrina Tahana
[email protected]This was a really easy dish to make and it turned out great! The scallops were cooked perfectly and the sauce was flavorful. I served it over rice and it was a perfect meal.
Md:Roni Islam Roni
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious. I would definitely make this again.
Ashley Boudreault
[email protected]This dish was a hit with my family! The scallops were cooked perfectly and the sauce was creamy and lemony. The kale and jasmine rice were a great addition and added a nice texture and flavor to the dish.