Delish Scallops with melt in your mouth wild mushrooms with crisp kale salad hits all the right savory elements for a perfect healthy dinner. Everything comes together super fast. Enjoy!
Scallops + Black Poplar Mushrooms + Kale Salad
For the Kale Salad:
2 bunches kale trimmed and chopped without the ribs or stems ( it’s worth taking the time, trust me.)
Squeeze 1 lemon over the kale and crack a little sea salt over.
1 tsp. Anchovie Paste
1 1/2 Tbsp. Worcestershire sauce
1 tsp. Dijon Mustard
3 Tbsp. Fresher minced garlic
1/4 c. Mayonnaise
1/2 c. Fresh grated Parmesan + more to fluff throughout the salad.
Whisk dressing together. Now pour over kale and massage in lightly with your hands. (Yes, with your hands. Get in there! )
Crack a little more pepper and grate more parm over. Now onto the Rest.
Rinse mushrooms well and pat dry
Crack sea salt and pepper over them
Pour over a 1/4 c. Chardonnay
3 Tbsp. Brightland Alive Olive Oil
Marinate at least 1 hour.
Rinse and Pat Scallops dry and crack sea salt and pepper on both sides. Give them a little press pat to marry those spices to the scallops.
Take 1/2 stick of butter in a cast iron pan and heat on medium to high heat. Add the scallops. Let them cook about 3 minutes on both sides to get that amazing caramelization on the outside.
Remove scallops and throw in the mushrooms to sauté just a few minutes.
Serve immediately with the scallops and kale salad too.