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10 Large Scallops
8 oz. Chopped Kale
8 oz. Fresh Spinach
2 Tbsp. Lemon Olive oil
4 Tbsp. William Sonoma Roasted Garlic Rub
In a large pot steam Kale for 20 min.
Coat Scallops with scant olive oil and garlic rub.
Broil scallops approximately 5 min per side.
Add spinach to steaming Kale, cook additional five min.
Arrange kale/spinach on dinner plate. Drizzle lemon oil and add pepper to taste.
Place scallops on top and garnish with sliced peeled thin cut orange sections.
Fresh squeezed lemon on scallops is always a pleaser.