
Scallops served over rice with a crunchy, spiced oil drizzle.
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Nutrition per Serving
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
- 1Begin by drying the scallops thoroughly using a paper towel. Proceed to season all sides of the scallops evenly with half a teaspoon of salt.
- 2In 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.
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.
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