BAKED SCALLOPS WITH SAUTÉED KALE SALAD
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Scallops
1 5-oz bag baby kale
1 cup thinly-sliced fennel bulb, about 1/8-inch’ thick
5 red radishes, sliced in half
1 Tbsp. finely-minced garlic
3 Tbsp. olive oil
1/2 cup picked parsley leaves
1 Tbsp. fresh-squeezed lemon juice
1 Tbsp. Butter
Salt to taste
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Scallops
1 5-oz bag baby kale
1 cup thinly-sliced fennel bulb, about 1/8-inch’ thick
5 red radishes, sliced in half
1 Tbsp. finely-minced garlic
3 Tbsp. olive oil
1/2 cup picked parsley leaves
1 Tbsp. fresh-squeezed lemon juice
1 Tbsp. Butter
Salt to taste
PREPARATION METHOD
Heat a large pan over medium-high heat and add olive oil. When you see a little smoke, remove pan from heat and add radishes—cut-side down and surrounded by sliced fennel. Return pan to heat for 2-4 minutes, without stirring, until vegetables brown. Then add garlic, stir, and cook 2-4 minutes. Slowly mix in kale and, once wilted, add butter, lemon juice, parsley, and salt.
OUR GO TO PRODUCTS FOR THIS RECIPE
Using our Hokkaido Scallops for some homemade sushi? Genius.
Pic via @seafoodwithdrew
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