Spiced Scallop Rice with Crunchy Drizzle

Ingredients

Estimated total cost: €22.67 · €5.67/serving

• 1 tsp. kosher salt, dividedEst. price €0.02–€0.05
• 3 Tbsp. vegetable oil, dividedEst. price €0.15–€0.30
• Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)Est. price €0.20–€0.50
• 2 bunches Tuscan kale, ribs and stems removedEst. price €3.00–€6.00
• 1 lb. dry sea scallops, side muscles removedEst. price €18.00–€30.00
• 1 tsp. finely grated peeled gingerEst. price €0.10–€0.25
• 1 avocado, slicedEst. price €1.20–€2.50

Steps

1. 1

   Begin by drying the scallops thoroughly using a paper towel. Proceed to season all sides of the scallops evenly with half a teaspoon of salt.

2. 2

   In a large high-sided skillet or medium Dutch oven, heat 1 tablespoon of oil with ginger over medium heat until the oil is hot. Add the kale and coat it with ¼ cup of water. Cook for 5 to 7 minutes until the kale wilts and the water evaporates. Season with the remaining ½ teaspoon of salt once done cooking.

3. 3

   In a large nonstick or cast-iron skillet, heat 2 tablespoons of oil over medium-high heat until it shimmers. Sear the scallops until they turn golden brown and feel firm when touched, approximately 3 minutes on each side.

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• Cultural note

  Spiced Scallop Rice with Crunchy Drizzle is a fusion dish that combines flavors from various cuisines. Sea scallops are commonly used in Mediterranean and Asian cooking, while Tuscan kale adds an Italian touch to the recipe.

• Seasonal note

  Sea scallops are typically in season from fall to early spring, making this dish ideal to prepare during those months. Tuscan kale is at its best in the winter months when it is sweeter and more tender.

• Health note

  This dish is a good source of lean protein from the sea scallops and fiber from the Tuscan kale. It also provides a healthy dose of vitamins A, C, and K for immune support and bone health.