Seared Pesto Scallops with Sautéed Kale and Prosciutto
This was something I threw together because I was craving all of the various ingredients. I wasn't sure how it would turn out, but it was pretty awesome (and healthy!). This was a great week night meal - definitely give this one a try!
This would also work with shrimp, but I was able to find fresh scallops, so I went that route. This recipe involves a few different pans, but totally worth it! Ingredients: 1 pound fresh sea scallops 1 tsp salt, plus a dash for the scallops dash of pepper dash of red pepper flakes 1/2 bag of kale 1/2 bag of baby spinach 1/2 cup (approx.) of diced prosciutto - I buy this already diced so that it's larger chunks 1/2 lemon, juiced 3 tb pesto sauce, warmed swirl of olive oil 2 cloves garlic, diced Directions: Pat the scallops dry with a paper towel and season with a dash of salt and pepper. In one saute pan, heat the olive oil and cook the scallops over medium-high heat for approximately 3 minutes per side, until a bit browned. Remove when done and set aside. I usually cover with a foil tent to keep them somewhat warm. Add a bit more olive oil into the scallop pan and cook the garlic over medium heat for about 2 minutes. Add in the prosciutto to warm and mesh flavors. In the meantime in another, larger saute pan, heat another small swirl of oil and toss in the greens. Saute over medium heat until soft, approximately 10 minutes. Throw in the garlic/prosciutto mixture about halfway through and add the lemon juice and red pepper flakes, along with a dash of salt. Top the sautéed greens with the seared scallops and drizzle the pesto on top of the scallops. Enjoy!