Whole30 Day 2. Done. BOOM. I’m having my classic Day 2-5 headache on account of all the sugar withdrawal. Feels great! Not. I’m drinking lots of warm lemon water and eating leafty greens for good vitamins and minerals and stuff.
Speaking of lemon and leafy greens!
I made lemon butter scallops with sautéed garlic collard greens. Wait, sorry. That sentence didn’t do it justice. I made soft, pillowy, melt-in-your-mouth, subtly-tart scallops that rest atop a bed of bright, comforting, juicy collard greens. Yes, much better. And today I’m sharing them with you! You. Are. Welcome.
*Disclaimer, obviously since this is a Whole30 recipe I use ghee instead of butter. That doesn’t sound as good though. Whatevs, let me live.
January Whole30 is nice ’cause it gets my creative food juices flowing after feeling a little bogged down by the traditional dishes of the holidays. A nice way to start the year!
Although, to be fair, part of this dish is inspired by something we ate for this years Christmas dinner. My brother-in-law made baby collard greens we found at the farmers market and I’ve honestly thought about them every day since. So here we are!
Ok, here are the deets:
Lemon Butter Scallops with Sautéed Garlic Collard Greens
for the scallops:
10 large scallops
Juice of 1 large lemon (2-3 tbsp)
zest of 1 lemon
3 tbsp fresh chives, chopped
3 tbsp ghee
for the collard greens:
2 tbsp olive oil
3 garlic cloves, roughly chopped
1 bunch (or about 6 large leaves?) of collard greens, washed and roughly chopped in big pieces with the last bit of the stems removed.
1/2 cup water
for the scallops:
Pat the scallops dry. Sprinkle one side of the scallops with salt.
Heat a large skillet over high heat. Add some ghee so that the bottom of the skillet is covered.
Put the salt side of the scallops down on the skillet to sear, and sprinkle some salt on the other side of the scallops. Let the scallops cook for just 1 minute and then turn heat down to medium-high and add more ghee to the skillet so that the scallops don’t stick to the skillet.
Sprinkle 1/3rd of the lemon zest, 1 tbsp chives, and 1 tbsp of lemon juice over the scallops. Cook for about 3 more minutes and flip the scallops. Add more ghee and another tablespoon of lemon juice to the skillet.
Cook for 4 minutes, then remove the scallops from the skillet and place on a plate to hang (you don’t need the paper towel that’s pictured). Collect the juices from the skillet in a little bowl, you can use this as a sort of dressing later (or not!)
meanwhile, for the collard greens:
Add olive oil to a deep-ish sauté pan and heat over medium heat.
Add garlic and cook for 2-3 minutes until fragrant and golden.
Add the collard greens and a sprinkle of salt, then pour the water over the collard greens. Cover the sauté pan and steam for 10 minutes, until the greens are tender and the water is completely evaporated. Remove from heat.
Plate the greens. Add scallops on top. Sprinkle some zest, chives, and if your heart desires pour some of the scallop juice over the whole thing. Eat immediately!