• Seared Scallops With Sauteed Kale


    This one is quick, easy and tasty


    • 500 grams scallops
    • 250 grams bacon, diced
    • 100 grams kale, roughly chopped
    • 1 spring onion, finely chopped
    • 1/2 cup chicken broth
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon each of salt and pepper
    • 1/4 teaspoon mild chilli flakes
    • 2 tablespoons coconut butter


    1. In a frypan over a medium heat, add a small amount of coconut butter or cooking oil and cook bacon pieces until crispy. Remove from pan and set aside. Leave remaining oil in pan to sear scallops and cook the kale
    2. Rinse scallops under fresh running water and pat dry. Season with salt and pepper and set aside
    3. In the same pan, add the chopped spring onion and cook until translucent and aromatic then add the kale
    4. Combine ingredients by turning regularly with tongs for 2 – 3 minutes
    5. Add the chili flakes, apple cider vinegar and chicken broth. Simmer all ingredients until most of the chicken broth has evaporated
    6. Remove the kale from the pan and cover to keep warm while you sear the scallops
    7. Heat the coconut butter in the same pan over a high heat and sear the scallops for about 3 minutes on each side or until they turn slightly darker in colour
    8. Serve the kale and top with the scallops. Quickly re heat the bacon pieces in the same pan and sprinkle over the top