Seared Scallops with Fettuccine + Kale

By vealam

Ingredients

• 1 bunch of kale, washed and stems removed
• 1 pound whole wheat fettuccine or linguini
• 1 pound sea scallops, rinsed
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, chopped
• 4 garlic cloves, coarsely chopped
• 2 tablespoons flat leaf parsley, chopped
• Zest of 1/2 a lemon
• Red pepper flakes, to taste
• Kosher salt
• Freshly ground black pepper
• Freshly grated Parmesan cheese

Details

Servings 2
Adapted from athoughtforfood.net

Preparation

Step 1

1. Slice the kale leaves thinly and set aside.

2. Put up a pot of salted water and bring to a boil.  Add pasta and cook based on the directions on the box.

3. Dry the sea scallops with paper towels.  Season with salt and pepper.

4. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.  Set them aside on a plate.

5. In the same skillet, cook the onions for 1 to 2 minutes.  Add the kale and garlic cloves, season with salt and ground black pepper and cook for another 4 minutes.  Toss the pasta with the kale mixture.  Mix in the parsley, lemon zest and season with salt, pepper and red pepper flakes.

6. Serve the pasta and kale with scallops on top.  Grate some Parmesan cheese on top.