Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 10–12 oz scallops (about 10–14 large) $19.99 (sale) for 16 oz
• Organic Russet Potatoes 1 lb $2.29/lb
• Organic Kale 6–8 oz (about half the bunch/bag) $2.99 for 1 lb
• Organic Garlic 2–3 cloves $6.99/lb
• Simple Truth Organic® Baby Dill 2 tbsp chopped (optional but great) $2.79 for 0.5 oz
• Pantry: olive oil, butter as needed
• Pantry: salt, black pepper as needed
• Pantry: lemon (optional but ideal) 1 (or use a splash of vinegar if no lemon)

Instructions

1. Prep scallops: If frozen, thaw quickly in a sealed bag in cold water 20–25 minutes. Drain and pat extremely dry. Season with salt and pepper right before searing.
2. Prep potatoes: Cut potatoes into 1-inch chunks (no need to peel). Add to a pot, cover with cold salted water. Bring to a boil and cook until tender, 12–15 minutes.
3. Prep greens: Strip kale leaves from stems and chop. Mince garlic. Chop dill if using. Cut lemon into wedges.
4. Smashed herbed potatoes (stove): Drain potatoes well. Return to pot over low heat 30 seconds to dry. Smash with 1–2 tbsp butter (or olive oil), salt, pepper, and chopped dill. Keep warm.
5. Sear scallops (stove): Heat a large skillet over high heat until very hot. Add 1 tbsp oil. Add scallops in a single layer (don’t crowd; do 2 batches if needed). Sear without moving 2 minutes, flip, sear 60–90 seconds more until deeply browned and just opaque. Transfer to a plate.
6. Garlic-lemon kale (stove): Lower heat to medium. Add 1 tbsp oil (or a small knob of butter). Add garlic, stir 20 seconds. Add kale with a pinch of salt and 2 tbsp water; cover 2 minutes to wilt. Uncover and toss until tender, 2–3 minutes. Finish with a squeeze of lemon (or a splash of vinegar) and black pepper.
7. Serve: Spoon smashed potatoes onto plates, top with kale, then scallops. Finish with another squeeze of lemon and a tiny pat of butter on the scallops if you want it extra luxe.