After barely visiting the shore for over a year (and we live less than a mile from it), I am quickly becoming obsessed with the sea this summer. Between dawn wake-ups to catch some waves before work and shopping trips spent drooling over fresh seafood at the local market, my body is craving the ocean’s bounty.
In Chinese medicine, we believe that beautiful food nourishes the heart. Perhaps that is why nature’s foods are so lovely at this time of year. I love making salads with rich color to accompany our meals.
In honor of the sea, we’ve been enjoying scallops once or twice a week as of late. High in protein and healthy fat, these beautiful bivalves are delicious health tonics! Trouble sleeping? Want to boost your fertility? Looking to get smart? These buttery scallops and lemony kale are just the nutrition your body craves to sleep all night, and play (or work) all day.
INGREDIENTS:
- 2 TBS grassfed butter
- Juice of 1 lemon
- 3/4 LBS wild scallops, rinse & pat to dry
- Sea Salt & fresh ground pepper (to taste)
- 1 sprig fresh thyme
- 1/4 cup white wine {optional}
- 1 med black or red plum, washed, halved & sliced thin – (get a plum that is ripe but firm)
- 1 bunch fresh curly kale, washed, dried & finely chopped
- 3 slices bacon from humanely raised pork, crumble or chop into 1/4″ bits
- 1/8 cup organic olive oil {Want to taste some AMAZING olive oil? I use THIS ONE }
HOW TO PREPARE YOUR SCALLOPS:
1) Place the butter, 1/2 of your lemon juice and the sprig of thyme in your slow cooker. Cook at the high setting for 30 minutes.
2) Add the rinsed scallops, salt and pepper. Stir around with the melted butter and lemon until they are covered.
3) Pour the {optional} white wine over the scallops and cover. Cook on high for 30 more minutes. You want the scallops to be soft when you take them out and opaque in the middle.
4) Remove from heat, place on top of kale salad, and drizzle with cooking juices. Allow to sit at room temperature for 5 minutes before serving.
HOW TO PREPARE THE PLUM, KALE & BACON SALAD:
Place the bacon in the oven & cook for 20 minutes on 375. We place ours on a Silpat (like this) on top of a stainless cookie sheet like this one. No need to turn – bacon is quick and easy this way. If you want to omit this step, store 3 strips of bacon in your fridge or freezer next time you cook up a batch for breakfast.
Toss the chopped kale into a large bowl with 1/2 of your lemon juice, olive oil, salt and pepper. Add in the pieces of bacon and toss again. Gently mix in the slices of plum.
Put salad aside and finish scallops.
Serve salad on a plate topped by 3-4 scallops per person. Enjoy!
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