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Baby Kale Avocado Salad with Seared Scallops

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course: Salad
Ingredients Method

Ingredients
  

Baby Kale Avocado Salad
  • 5 oz baby kale
  • 1 avocado ripe
  • 1 tbsp olive oil extra virgin
  • ½ lemon juiced
  • ¼ tsp salt to taste
  • 1 tbsp capers
Seared Scallops
  • 1 lb scallops cleaned and dry
  • 2 tsp butter unsalted
  • 2 tsp olive oil extra virgin
  • salt and pepper to taste

Method
 

Baby Kale Avocado Salad
  1. Place the baby kale and avocado (pealed, cut into quarters) in a large bowl.
  2. Drizzle in olive oil and the juice of half a lemon (to taste). Add in salt.
  3. Massage with your hands until everything is well mixed, and the avocado coats the baby kale. The kale should be soft and a bit wilted. Add in more lemon juice and/or salt to taste.
  4. In a separate pan, sauté the capers. Once done, add to the salad.
Seared Scallops
  1. Make sure that your scallops are completely dry.
  2. Season with salt and pepper to taste.
  3. In a frying pan, add in butter and olive oil on high heat, until melted.
  4. Gently place the scallops in the pan, one by one.
  5. Sear the scallops for 1 ½ minutes on each side, until sides are golden brown.
  6. Add scallops to the salad, and enjoy!