Delish Scallops with melt in your mouth wild mushrooms with crisp kale salad hits all the right savory elements for a perfect healthy dinner. Everything comes together super fast. Enjoy!

 

Scallops + Black Poplar Mushrooms + Kale Salad

For the Kale Salad:

2 bunches kale trimmed and chopped without the ribs or stems ( it’s worth taking the time, trust me.)

Squeeze 1 lemon over the kale and crack a little sea salt over.

Dressing:

1 tsp. Anchovie Paste

1 1/2 Tbsp. Worcestershire sauce 

1 tsp. Dijon Mustard

2 lemons

3 Tbsp. Fresher minced garlic 

1/4 c. Mayonnaise 

Cracked pepper 

1/2 c. Fresh grated Parmesan + more to fluff throughout the salad.

Whisk dressing together. Now pour over kale and massage in lightly with your hands. (Yes, with your hands. Get in there! )

Crack a little more pepper and grate more parm over. Now onto the Rest.

Mushrooms:

Rinse  mushrooms well and pat dry

Crack sea salt and pepper over them

Pour over a 1/4 c. Chardonnay 

3 Tbsp. Brightland Alive Olive Oil 

Marinate at least 1 hour.

Scallops:

Rinse and Pat Scallops dry and crack sea salt and pepper on both sides. Give them a little press pat to marry those spices to the scallops.

Take 1/2 stick of butter in a cast iron pan and heat on medium to high heat. Add the scallops. Let them cook about 3 minutes on both sides to get that amazing caramelization on the outside. 

Remove scallops and throw in the mushrooms to sauté just a few minutes.

Serve immediately with the scallops and  kale salad too.