Seared Scallops with Zesty Greens
- 2 tbsp oil
- 3 diced shallots
- 2 crushed garlic cloves
- 2 lemons, zest and juice
- 300g cavolo nero, shredded
- 50g chopped anchovies
- 9 large scallops, orange roe removed, halved horizontally
- Knob of butter
- Heat half the oil in a frying pan and add the garlic, lemon zest and shallots to fry until soft. Add the cavolo nero and anchovies and cook until wilted.
- Heat the remaining oil in a non-stick pan and fry the scallop halves for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until glossy. Divide the scallops and greens between 6 plates and serve with a drizzle of pan juices - perfect!
10 mins
6 serving