Monday, September 13, 2010

Scallops with Wilted Greens



Tis the season for greens, one of the most alkalizing foods on the planet.

INGREDIENTS
  • 2 teaspoons coconut vinegar
  • Zest of 1 orange***
  • 2 teaspoons chopped thyme leaves
  • 1 garlic clove, minced
  • Salt & pepper
  • 2 tablespoons olive oil
  • 3 large sea scallops
  • 1 bunch of your favorite greens, such as kale, Swiss chard, spinach, mustard or dandelion greens

Combine vinegar, orange zest, thyme, garlic, salt & pepper in a small bowl. While whisking, slowly drizzle in olive oil. Place scallops in a small bowl & pour ½ of the oil & vinegar mixture over them. Turn scallops to coat & allow to sit 15 minutes. 

Scallops marinating.
Wash greens by chopping first & placing in a big bowl of cold water, swish around so that all of the grit falls to the bottom. Dry well in a kitchen towel or salad spinner. 

Heat a large skillet over medium heat. Pour remaining oil & vinegar mixture into the pan. Add greens & cook until they are wilted.
 
Meanwhile, heat a small nonstick skillet over high heat. Sear scallops, turning
once until they are browned & cooked   through, 4 to 5 minutes. 

To serve: place wilted greens on a plate & top with scallops.

***It is recommended to exclude this ingredient if it is a food intolerance for you.

2 comments:

  1. This sounds great except for the coconut vinegar. My husband doesn't like coconut. Can anyone recommend an alternative flavoring? Would leaving out the coconut vinegar still give me a balanced dish?

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  2. Hi Paula! Sorry for the delay, just saw this comment...you can actually substitute rice vinegar instead if it works for you.

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