Friday, October 4, 2013

Sesame Kale Slaw with Scallops

I'm on a kale kick.

I've been buying it every week and making massaged kale salad, using it in veggie lasagna and adding it to frittatas. It feels so good to eat the crunchy bright green. I can actually feel myself getting healthier when I eat it, if that's possible.

A few weeks ago I made Ina Garten's Winter Slaw with kale, radicchio and Brussels sprouts when Heather and Kevin came for dinner, and we loved it so much that I bought the greens to make it again this week, but with a twist.

This salad is similar to the lemony kale salad with scallops I made a few weeks ago, but with other colorful greens and the Asian flavors of sesame oil and ginger. I used the scallops I received from my wild caught, organic seafood delivery and they were perfectly sweet and tender.

Fall salad deliciousness.

Sesame Kale Slaw with Scallops

Serves 2-3, Adapted from Barefoot Contessa's Winter Slaw

6 oz. Brussels sprouts, trimmed, halved and cored
6-7 large kale leaves, center rib removed
1 head radicchio, cored and halved
12 sea scallops, heel removed and patted dry
1 tsp. sea salt
1 tsp. pepper
Dash each of dried ginger and garlic
1 Tbsp. olive oil
1 Tbsp. low sodium soy sauce
1 Tbsp. sesame seeds

1/3 cup grapeseed or other flavorless oil
1 Tbsp. sesame oil
1/4 cup apple cider vinegar
1 tsp. ground ginger
1 tsp. low sodium soy sauce
Salt & pepper to taste

Using the slicer blade on a food processor, pass the Brussels sprouts and radicchio through until sliced thin (alternatively, cut in thin strips with a sharp knife). Slice the kale leaves into thin shreds with a knife. Add all greens to a bowl.

Make the vinaigrette by whisking all ingredients together. Pour over the salad and massage gently with your hands until the kale softens a bit and the greens are fully coated, about 1-2 minutes. Set aside.

Heat a cast iron skillet with the olive oil over medium heat until very hot. Sprinkle the salt, pepper, ginger and garlic over the scallops, then add to the hot pan and cook about 3 minutes on each side, until seared golden brown. Once the scallops are cooked, turn off the heat and pour in the soy sauce. The soy sauce will bubble up and reduce very quickly; remove the scallops and place them on the salad. Top with sesame seeds and serve.

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