Sep 17, 20201 min
The whole thing comes together in about 30 mins. We used Nuworld Wholesome wild rice blend as our base which adds a nutty flavour and a beautiful colour. Top this with sautéed kale, grilled zucchini and the scallops and you’ve got a seriously delicious and healthy meal.
Total time: 30 mins
Serves 2
Ingredients:
6 medium sized scallops
2 tbsp olive oil
1/2 tbsp butter
1 tsp salt
1 cup wild rice, cooked
1 bunch of kale, ribs removed and cut into 1” pieces
1 tbsp hot pepper sauce
1 shallot, diced
1 small zucchini, cut into 1/2” chunks
1 lime, wedged
cilantro, for garnish
Directions:
Pat scallops dry and sprinkle with sea salt.
Cook rice according to package directions.
While rice is cooking, sauté the shallot in 1 tbsp olive oil in a pan over med high heat until translucent. Add hot sauce to taste and then stir in kale. Cook until it starts to shrink and then add about 1/4 cup of water to continue to steam for about 3 mins. Remove from pan and set aside.
Add a little more oil and add zucchini. Cook until tender, about 5 mins. Remove from pan and add to kale.
Add oil to pan and when heated, add the scallops. Add butter and lightly coat the scallops. Cook for about 3 mins per side until nicely browned.
To assemble:
Add rice to bowl, top with veggies and scallops. Serve with lime slices and cilantro.
Cheers!! xx 2DA