Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen (16 oz) 10–12 oz (about 8–10 scallops), thawed and very well dried $21.99 sale
• Organic Lacinato Kale (1 ct) 1 bunch, stems removed, leaves sliced $2.49
• Organic Yukon Gold Potatoes (3 lb) 12 oz (about 2 medium), thinly sliced into coins $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.29
• Lemon (or Meyer lemon, in season in CA) 1, zested and juiced —
• Butter 2 tbsp —
• Olive oil 3 tbsp, divided —
• Salt & black pepper to taste —
• Red pepper flakes (optional) pinch —

Instructions

1. Prep: Thaw scallops if frozen (overnight in fridge or sealed bag in cold water). Pat extremely dry with paper towels; moisture kills the sear. Thin-slice potatoes; de-stem and slice kale; mince garlic; zest/juice lemon.
2. Crispy potato coins (stove): Heat 1 1/2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high. Add potatoes in a single layer (work in 2 batches if needed). Season with salt/pepper. Cook until deeply golden, 4–5 minutes per side. Transfer to a plate; keep warm.
3. Sauté kale: In the same skillet, add 1 tbsp olive oil. Add garlic and a pinch of chili flakes; cook 20 seconds. Add kale and a pinch of salt. Sauté until glossy and tender, 3–5 minutes (add a splash of water if it looks dry). Move kale to a warm plate.
4. Sear scallops: Wipe skillet dry. Heat 1/2 tbsp olive oil over high heat until shimmering. Season scallops with salt/pepper. Sear without moving until a deep crust forms, 1 1/2–2 minutes. Flip, cook 60–90 seconds more (they should be just opaque).
5. Lemon-butter finish: Reduce heat to low. Add butter, lemon zest, and 1–2 tbsp lemon juice; swirl to coat scallops for 10–15 seconds.
6. Serve: Plate kale, top with scallops and spoon pan butter over. Add crispy potato coins on the side. Taste and add more lemon/salt if needed.