Make a healthy plate of wilted greens with some seafoods in this easy seared scallops recipe that takes less than an hour to make! Baste your scallops with some soy emulsion in which you can also use to drizzle on top of your wilted kale or spinach and steamed rice before serving!
Seared Scallops in Soy Emulsion with Wilted Greens
A healthy plate of wilted kale or spinach with seared scallops basted in soy emulsion.
Ingredients
- 1 lb sea scallops, large, patted dry
- 1 lb baby kale, or baby spinach, trimmed
- 3 tbsp vegetable oil, divided
- 2 tbsp unsalted butter
- 2 tbsp soy sauce
- 3 garlic cloves, thinly sliced
- 1 tsp sesame oil, preferably toasted
- ½ tsp chili flakes
- salt and ground black pepper , to season & taste
To Serve:
- 1 cup steamed rice
- ¼ tsp sesame seeds, mixed, roasted
Instructions
Scallops:
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Preheat the oven to 200 degrees F.
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In a wide skillet over high heat, heat up 2 tablespoons of vegetable oil.
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Add your scallops into the skillet & season generously with salt and pepper. Sear for roughly 2 to 3 minutes per side, until golden on all sides.
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Reduce heat to low, then add butter and soy sauce. Baste the scallops with the soy emulsion to finish cooking for about 2 minutes more.
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Transfer your scallops and soy emulsion in the oven to keep it warm.
Wilted Greens:
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In either a deep skillet or wok over medium heat, heat up both sesame and remaining vegetable oils.
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Add garlic and saute for no more than 2 minutes until translucent.
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Add the kale or spinach and chili flakes. Saute for roughly 3 to 5 minutes until it wilts.
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Season with salt and pepper to taste and adjust accordingly.
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Place your wilted greens over your plate, then place your scallops on top. Drizzle with the remaining soy emulsion, then garnish with mixed sesame seeds. Serve with steamed rice.
Nutrition
- Sugar: 1g
- :
- Calcium: 247mg
- Calories: 390kcal
- Carbohydrates: 20g
- Cholesterol: 56mg
- Fat: 25g
- Fiber: 1g
- Iron: 3mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 2g
- Potassium: 1099mg
- Protein: 26g
- Saturated Fat: 17g
- Sodium: 1327mg
- Trans Fat: 1g
- Vitamin A: 15441IU
- Vitamin C: 182mg
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