Grilled Scallops With Kale and Olives – a delicious recipe with olive oil, salt, kale, olives, red onion, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a charcoal or gas grill until very hot.
2
Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
3
Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until theyre brown on the bottom and release easily from the grill, 2 to 3 minutes.
4
Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.
5
Toss with 1 bunch chopped kale (preferably lacinato), 1/2 cup pitted olives (oil-cured are my favorite here), thinly sliced red onion, olive oil, lemon juice, salt (go light because of the olives) and lots of black pepper.
12
kcal
Calories
2
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: scallops, olive oil, salt and pepper, 1 bunch chopped kale (preferably lacinato), and more.
Yes, Grilled Scallops With Kale and Olives falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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