Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil, divided
- 4 spring onions, sliced
- 150grams kale, destalked and shredded
- 150grams kale, shredded
- 3 cloves garlic, peeled and minced
- 50grams anchovies, drained, chopped
- 2 medium lemons, juice and zest
- 12 scallops, shelled, fresh
- 1tablespoons butter
Nutrition per serving
770kJ / 184Cal
770 Kilojoules or 184 Calories
9% of daily energy intake*
Protein
9.0grams
Fat
14.4grams
Carbs
6.3grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Anchovies add a great depth of flavour to stir fried greens with tender scallops and zingy lemon.
Method
Step 1 of 3
Heat half of the oil in a pan on medium high heat and cook the garlic, lemon zest and anchovies for 2 minutes, stir in the spring onions, kale and cavolo nero and cook 3-4 minutes until wilted.
Step 2 of 3
Heat the rest of the oil in a large non-stick pan and cook the scallops for 1-2 minutes each side, depending on their size. Stir in butter and lemon juice and cook for 1 minute, until bubbling.
Step 3 of 3
Serve the scallops on the wilted greens with lemony butter drizzled on top.
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