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

Lemon & Herb Butter Scallops
Lemon & Herb Butter Bay Scallops
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