Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12 oz 19.99
• Organic Acorn Squash 1 lb 1.99
• Organic Lacinato Kale 1 bunch 2.79
• Kroger® Sliced Baby Bella Mushrooms 8 oz 2.50
• Jumbo Yellow Onions 1 small onion 0.99
• Garlic 2 cloves 0.69
• Simple Truth Organic® Thyme 1 tsp chopped 2.49
• Pompeii® Lemon Juice 1 tbsp 2.50
• Simple Truth Organic - 32 OZ chicken broth low sodium 1/2 cup 1.79
• Butter 2 tbsp
• Olive oil 2 tbsp
• Kosher salt to taste
• Black pepper to taste

Instructions

1. If the 12 ounces sea scallops are frozen, thaw them fully and pat very dry. Preheat the oven to 425°F. Halve and seed 1 pound acorn squash, then cut into 1/2-inch crescents. Thinly slice 1 small onion, mince 2 garlic cloves, roughly chop 1 bunch lacinato kale after removing tough stems, slice 8 ounces baby bella mushrooms if needed, and chop 1 teaspoon thyme.
2. Toss the 1 pound acorn squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread on a sheet pan and roast for 22 to 28 minutes, turning once, until browned at the edges and tender.
3. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onion and cook 3 minutes. Add the 8 ounces mushrooms with a pinch of salt and cook 5 to 6 minutes until they release moisture and then brown. Stir in the garlic and chopped thyme for 30 seconds.
4. Add the chopped kale to the skillet with 2 tablespoons water and cook 2 to 3 minutes until wilted but still vivid green. Transfer the kale to one side of a serving platter or keep warm separately. Leave the mushroom mixture in the pan.
5. Pour 1/2 cup chicken broth and 1 tablespoon lemon juice into the mushroom pan. Simmer 2 to 3 minutes until lightly reduced. Stir in 1 tablespoon butter and keep the sauce warm over low heat.
6. Season the 12 ounces scallops with kosher salt and black pepper. Heat a clean skillet over high heat until very hot. Add a thin film of oil, then place in the scallops with space between them. Sear for about 2 minutes on the first side until deeply golden. Flip and add the remaining 1 tablespoon butter; cook 1 to 2 minutes more, basting briefly, until just opaque in the center.
7. Plate by swooshing some mushroom-thyme sauce onto each plate, fanning the roasted acorn squash to one side, and setting the scallops over the sauce. Tuck the sautéed kale alongside for a deep green contrast. Spoon a little extra sauce around the scallops and finish with black pepper.