What you'll need 2 tbsp grapeseed oil3 shallots, diced2 garlic cloves, crushedZest and juice of 2 lemons300g kale or similar dark green leaves50g anchovies, chopped9 large scallops, roe removed, and sliced horizontally in half with a sharp knifeKnob of butter Time: 15 mins Serves: 6 MethodFirstHeat half of the oil
What you'll need
- 2 tbsp grapeseed oil
- 3 shallots, diced
- 2 garlic cloves, crushed
- Zest and juice of 2 lemons
- 300g kale or similar dark green leaves
- 50g anchovies, chopped
- 9 large scallops, roe removed, and sliced horizontally in half with a sharp knife
- Knob of butter
Time: 15 mins
Heat half of the oil in a frying pan. Add the garlic, the shallots, and the lemon zest, and fry gently to soften. Add the greens and the anchovies, and cook for 5 minutes until wilted.
While your kale is wilting, take your best non-stick pan, and heat the other half of the oil. Fry your scallops for 1-2 minutes on each side, and just before they’re done, add the knob of butter to the pan and swirl it around. Remove the scallops from the pan, and stir the lemon juice into the melted butter. Divide the kale between six plates, add the scallops on top, and then pour the pan juices over.
For the perfect wine pairing, crack open a bottle of the intense Mt Lofty Ranges Riesling 2017! These two should be a winning combo!
There you have it -- a special recipe for Scallops ‘n’ Greens!
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