Place the baby kale and avocado (pealed, cut into quarters) in a large bowl.
Drizzle in olive oil and the juice of half a lemon (to taste). Add in salt.
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.
In a separate pan, sauté the capers. Once done, add to the salad.
Seared Scallops
Make sure that your scallops are completely dry.
Season with salt and pepper to taste.
In a frying pan, add in butter and olive oil on high heat, until melted.
Gently place the scallops in the pan, one by one.
Sear the scallops for 1 ½ minutes on each side, until sides are golden brown.