Pan Seared Scallops Over Collard Greens
Fresh scallops are easier to find in springtime and what better way to enjoy them than over a bed of newly harvested collard greens.
- 3 cups chopped collard greens
- 1-2 tbsp extra-virgin olive oil
- 1 pinch salt or to taste
Pan Seared Scallops
- 3 tbsp avocado oil
- 1 lb raw scallops (fresh or frozen)
- 1/2 tsp sea salt
- 1 pinch freshly ground black pepper or to taste
- 5 count green (spring) garlic stalks, slice the white and light green leaves and the first few inches of the dark green leaves, or 3 garlic cloves, crushed
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
For the Collard Greens
- In a large bowl, drizzle the collard greens with olive oil and season with sea salt. Using your hands, massage the collard greens with the oil and salt until they are slightly wilted and tender. Set aside until ready to serve.
For the Scallops
- If the scallops are frozen, thaw them in cold water. Heat the avocado oil in a large heavy-bottomed skillet over medium-high heat. Pat the scallops very dry and season with salt and pepper.
- Place in the skillet and cook for about 2 to 3 minutes on each side until golden brown and opaque. Remove from the heat and garnish with the garlic, lemon juice, parsley, and chives.
- Serve warm over the collard greens.