Scallops with Coconut Rice & Kale
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 706kcal
- 12-15 jumbo scallops approx 3-4 scallops per serving
- 2 cups jasmine rice
- 1 can coconut milk unsweetened
- 1 ½ cup water
- 1 bunch kale
- 4 garlic cloves minced
- salt and pepper to taste
- 2 tbsp butter divided for cooking scallops and kale
- 2 tbsp grapeseed oil divided for cooking scallops and kale
For Scallops
Season both sides of scallops with salt and pepper to taste.
Heat pan to medium high heat and add in 1 tbsp of grapeseed oil and 1 tbsp of butter.
Sear scallops on either side, cooking for approx. 3 minutes on each side until golden brown and crispy on edges.
Set aside.
For Kale
Cut out stem portion of kale and chop kale into approx. 1 inch long pieces.
Heat pan to medium high heat and add in 1 tbsp of grapeseed oil and 1 tbsp of butter.
Add in kale and sauté until slightly wilted and add in garlic and cook for a couple minutes longer.
Plate everything together.
Calories: 706kcal | Carbohydrates: 84g | Protein: 17g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 29mg | Sodium: 308mg | Potassium: 634mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3425IU | Vitamin C: 42.4mg | Calcium: 108mg | Iron: 4.6mg