Lemon Caper Scallops w/ Kale Salad
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
Kale Salad
4 cups fresh kale, washed, dried, and torn to bite-sized pieces
Juice of one lemon
Salt and pepper
½ cup olive oil
1 tablespoon butter
1 pound Prime Fish Wild Sea Scallops, patted dry
Zest of one lemon
2 tablespoons capers, drained
Preparation
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In a medium bowl, whisk together lemon juice, salt, and pepper. Drizzle olive oil while whisking until emulsified. Add kale and toss to coat. Set aside.
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Heat a cast iron skillet and melt butter. Add scallops and allow to sear. Cook 2-3 minutes or until the internal temperature reaches 130 degrees. Remove from heat and add kale salad to one side of the skillet. Allow kale to wilt a little. Zest lemon over skillet and sprinkle with capers.
Learn more about our Wild Sea Scallops