Creamy Lemony Scallops, Over Kale And Jasmine Rice - cooking recipe

Ingredients

Scallops
24 sea scallops (based on 6 per person, you can add more if you like)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil
1 teaspoon butter
Rice
2 cups rice, uncooked (I used 2 Jasmine, boil in bagged rice, but use anything you want)
2 scallions, diced
1 tablespoon thyme, fresh and chopped fine
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon butter
Kale
1 bunch kale, rough chopped (I remove the thick stems)
2 teaspoons garlic, minced
1 shallot, thin sliced
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon olive oil
1 teaspoon butter
Sauce
1/2 cup white wine
1/4 cup chicken broth
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon thyme, fresh and chopped
1/4 cup heavy cream

Preparation

Scallops -- Bring the scallops to room temperature while you start the other side dishes.
Rice -- I used Jasmine, just the boil in bag rice. Now you can use any rice you want or have on hand. But I was in a hurry and this in the cabinet, and it works just fine. Five minutes in the microwave in a bowl of water and it is so quick and easy, why not? Just follow the directions on the box or bag. This recipe serves 4 so I like about 1/2 cup per serving. I actually used 2 bags. But again, use anything you want.
After the rice is done, add butter, thyme, scallions, salt and pepper to taste, lemon zest, lemon juice. Mix well and cover and set to the side. It is done. You can reheat for 30 seconds in the micro if necessary. But it should stay warm covered.
Kale -- In a large saute pan (non stick is NOT preferred). Add butter and olive oil. Bring to medium high heat and add the garlic and shallot and saute until slightly soft, 1-2 minutes. Add the kale and chicken broth and cook until slightly wilted it only takes a couple of minutes. Then add the vinegar, salt and pepper and remove to a bowl, cover and set to the side.
Scallops -- In the same pan you cooked the kale in after lightly wiping clean, melt olive oil and butter. Pat your scallops dry and salt and pepper well. Cook on medium high heat until nice and golden brown on one side and then flip. Don't move them around, just let them get a cut crust on the first side before flipping. At least 2-3 minutes. Once flipped the other side doesn't take that long. Remove and cover with foil.
Sauce -- In that same pan (we are saving pots and pans with this dish) add the white wine to deglaze the pan, reduce the heat to medium / medium low and add the chicken broth, thyme, lemon zest, salt, pepper and cream. Cook 2-3 minutes still on medium heat. Remove from the heat and add in the lemon juice. Heat just a minute and check seasoning. Adjust if necessary.
Serving -- Add a spoon of the rice on each plate about 1/2 cup, then top with the kale, and top it off with the seared scallops. Drizzle with the creamy lemon sauce and enjoy! That is just perfect.
It may seem like a lot -- but each part is very quick and very easy. When I make this I just get everything ready as it goes so quick.