Scallops with Coconut Rice & Kale
Servings: 4
Calories: 706kcal
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