Seared Scallops with Wilted GreensAlbarino Pairing
About this Wine Pairing Recipe
Hearty scallops are seared in butter and oil and then served on a bed of shallots and wilted greens cooked with thick-cut bacon in this recipe from A Spicy Perspective. Best of all, you can prepare this flavorful and filling dish in under 30 minutes. Our wine choice this month, Albarino, is fairly new to the Willamette Valley but quickly gaining appreciation for it’s liveliness!
- 3 slices of thick-cut bacon, cut into pieces
- 2 shallots, sliced thin
- 2 to 3 cloves garlic, minced
- 2 bunches of kale (or substitute chard or beet greens)
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 12 large sea scallops
- 2 tablespoons olive oil
1 tablespoon butter
How to Prepare
1. Slice kale leaves into large strips and the stems into thin pieces. Set aside.
2. Heat a large, high-sided pan over medium-high heat. Add the bacon and cook for 3 to 4 minutes. Add the shallots and continue to cook for another 3 to 4 minutes. Add the garlic and kale stems to the pan and cook for 4 to 5 minutes. Then, add the kale leaves and toss until wilted.
3. Add the soy sauce, vinegar, and pepper to the kale and bacon mixture. Set aside and keep warm.
4. Heat a cast-iron skillet over high heat. Dry the scallops, then season with salt and pepper. Add olive oil to the pan and swirl to coat. When the oil begins to smoke, add the scallops and cook for 1 to 2 minutes.
5. Flip the scallops and add the butter to the pan. Continue to cook for another 1 to 2 minutes. Serve over the warm kale and bacon.