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Scallops with Coconut Rice and Kale
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Scallops with Coconut Rice & Kale

Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 706kcal
Author: Justin Coit

Ingredients

  • 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

Instructions

For Coconut Jasmine Rice

  • Add in 1 ½ cup water and 1 can coconut milk and rice (with a dash of salt) to a pot and bring to a boil. Cover and simmer for 20 minutes.

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.

Nutrition

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