Seared Scallops

Currently Craving: Scallops and Kale Salad

Recently, I’ve stopped putting all of my disposable income towards shoes and reallocated some of my funds to the little slice of heaven that is Whole Foods. I know, I’m really late to this party. Like so many others I love it so much, I willingly fork over $100 a week in exchange for the freshest produce, meat, fish, and other organic snacks. I mean, $8.99 for almond butter is completely reasonable – (FML) – invest in your health, people.

One thing that is especially amazing at WF is their seafood – particularly scallops. I cannot get enough. Read on for my dinner de jour.


1/2lb fresh scallops
Lemon juice
Handful of kale
1 TBS Extra virgin olive oil
½ avocado


Sear scallops in a skillet or grill pan for 3-6 minutes per side, depending on size. When the outsides get white it’s time to turn. When done squeeze a little fresh lemon juice and get ready for culinary perfection.

Rinse kale thoroughly. Combine all ingredients in a large bowl and massage by hand until the kale is soft and saturated. Yes, get your hands a little messy for this one, by doing so the kale will get super tender and absorb the EVOO/avocado dressing. It’s delish.

Plate, throw in some sliced tomatoes (or other crisp veg), pour yourself a glass of water (read: sauvignon blanc) and toast to yourself, you’re basically a gourmet chef now.

Scallops and Kale Salad



  1. Congratulations on starting your blog! This recipe sounds divine and I’m so excited to try it out. I love WF and agree completely that the seafood is he strong suit and so worth it! Look forward to more recipes!

  2. A favorite kale recipe of mind is a Massaged Kale Salad with Mango and Pepitas. Chop the kale finely, drizzle with olive oil, half a lemon, S&P. Massage w/ hands until the kale starts to break down- 2 min. or so. Add chopped mango, pepitas and a drizzle of honey.

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