Brown Butter Scallops with Sautéed Kale, Shishitos Over a Bed of Polenta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
463 kcal
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Course
Main Course
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Cuisine
American
Brown Butter Scallops with Sautéed Kale, Shishitos Over a Bed of Polenta
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Sizzle up your skillet with our Brown Butter Scallops on Kale Polenta recipe and savor a gourmet meal tonight!
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Ingredients
Polenta:
- 3 cups water
- 1 cup polenta
- 2 tablespoons unsalted butter
- 2 tablespoons parmesan-reggiano
- salt to taste
- Lots of black pepper
Kale + Shishito:
- 2 teaspoons grape seed oil
- 10 shishito peppers about 1/2 pint, trimmed and cut into 1/4-inch pieces
- 1 bunch of kale ends trimmed and thinly sliced
- salt to taste
- Juice from 1/2 lemon
Scallops:
- 4 tablespoons unsalted butter
- 1 pound scallops
- salt
- 1 tablespoon grape seed oil or another neutral oil
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Instructions
To Make the Polenta:
- To a medium saucepan, set over medium heat, add the water. When the water comes to a gentle boil, pour in the polenta. Give it a good stir and allow to cook for about 5 to 8 minutes. At this point, the polenta should have absorbed all of the water. Add the butter, parmesan, a few pinches of salt and a bunch of round of black pepper. Give it a taste. Cover and set aside until you’re ready to serve.
To Make the Kale + Shishito:
- To a medium skillet, set over medium-high heat, add a the grape seed oil. When the oil gets hot, add the shishito peppers and allow to cook and sizzle for about 2 to 3 minutes before giving it a mix and cooking for an additional 2 minutes. Next, add the kale, along with a few pinches of salt and give it a good mix. Cover the pan and cook for about 5 minutes, until the kale is nice and softened. Mix in the juice from 1/2 lemon. Cover and set aside until you’re ready to assemble.
To Make the Scallops:
- To make the brown butter, add it to a small saucepan and melt. When it gets melty, it’ll begin to foam up and slowly begin to give off a nutty smell. Give it a stir until it turns a light brown color. Remove it from the heat and set it aside.
- Place scallops on a clean kitchen towel and dry off the tops. Sprinkle the scallops with a few pinches of salt. Add the oil to a large skillet, set over medium-high heat. When the oil is hot, add the scallops (you may need to do this in batches depending on the exact size of your skillet). Allow to cook on the first side for about 3 minutes, until golden brown, flipping and cooking on the second side for 1 to 2 minutes.
- To serve, add a scoop of polenta to a plate, top with a few spoonfuls of the kale and shishitos, a few scallops and a teaspoon of brown butter.
Nutrition Information
Show Details
Serving
4g
Calories
463kcal
(23%)
Carbohydrates
42.6g
(14%)
Protein
27.6g
(55%)
Fat
20.4g
(31%)
Saturated Fat
12.2g
(61%)
Cholesterol
88mg
(29%)
Sodium
5mg
(0%)
Potassium
452mg
(13%)
Fiber
6.3g
(25%)
Sugar
5.5g
(11%)
Vitamin A
100IU
(2%)
Vitamin C
4.1mg
(5%)
Calcium
30mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 463kcal | 23% |
| Carbohydrates | 42.6g | 14% |
| Protein | 27.6g | 55% |
| Fat | 20.4g | 31% |
| Saturated Fat | 12.2g | 61% |
| Cholesterol | 88mg | 29% |
| Sodium | 5mg | 0% |
| Potassium | 452mg | 10% |
| Fiber | 6.3g | 25% |
| Sugar | 5.5g | 11% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 30mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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