Cooking And Baking

Harbour Scallops

Serves 2



4 cups of washed and chopped kale

3 slices of bacon chopped

2 tbls minced garlic

2 tbls olive oil

1/2 jalapeño seeds removed and minced

Fresh squeezed juice from 1/2 a lemon


  • Cook chopped bacon in cast iron frying pan.
  • While the bacon is cooking, pat scallops dry with paper towel. Try to get all excess water out of them. Once dry season with salt and pepper.
  • Once bacon is crisp remove from heat and lay on paper towel to absorb grease.
  • Turn up the heat to med high to get that bacon fat really hot
  • Cook scallops in the hot bacon fat about 2 1/2 -3 minutes per side
  • In a separate frying pan heat olive oil
  • Sautéed minced garlic and jalapeño until garlic starts to brown
  • Add kale and lemon juice to oil mix, and sautéed for 1 minute
  • Remove kale from pan to plate. Top with crumbled bacon and scallops

*I used harbour scallops which are huge so I only used 5, three for my husband and 2 for me. I didn’t give a quantity of scallops because it’s all up to you’re preference and how many you’re family/guest will eat.

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