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Scallops with Black Poplar Mushrooms and Kale Salad

Scallops with Black Poplar Mushrooms and Kale Salad

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

2 lemons

3 Tbsp. Fresher minced garlic 

1/4 c. Mayonnaise 

Cracked pepper 

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.


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