Lemon Caper Scallops w/ Kale Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
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
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.
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.