scallops with white beans, kale, and bacon

Valentine’s Day in the Dunchonley household usually means cooking a new recipe together for dinner. When discussing ideas this year, John suggested “something with scallops, beans, kale, and bacon”. An internet search for guidance yielded this simple recipe (with completely ridiculous copy). It was super quick, easy, and delicious. Here’s our take on it.

valentine scallops with beans, bacon, and kale

serves 2

8 (about 1/2 lb) large sea scallops
2 strips bacon, chopped into small pieces
2 shallots, thinly sliced
2 cloves garlic, minced
1 can (14 oz) navy beans beans, mostly drained (keep some of the liquid)
1 bunch lacinto kale, with stems removed and roughly chopped
2 tbsp butter
Juice of one lemon
Salt and pepper to taste

Cook the bacon pieces in a medium pan until crispy; remove from pan and drain on paper towel.

Drain some of the bacon fat, if desired (we didn’t), and add the onion and garlic into the pan, with salt and pepper to taste. Cook until translucent, 2-3 minutes. Add the kale and sautée until it begins to wilt, 2-3 minutes. Add the beans and cook until heated through.

Meanwhile, blot scallops with paper towel and season them with salt and pepper. Heat a cast iron skillet over medium heat and add butter. Sear the scallops, 2-3 minutes on each side, until caramelized.

Just before serving, add lemon juice to the kale and bean mixture and stir. Add bacon back into the mixture.

Divide kale and bean mixture onto two plates and top with scallops.

We also enjoyed a couple of bucks to drink:

valentine bucks

makes 2 cocktails

4 oz bourbon (St George’s Breaking & Entering is a current favorite)

1 oz simple syrup (make this by heating equal parts sugar and water in a saucepan until sugar is dissolved; cool before using; store in a covered container in the fridge)

Juice of 1 Meyer lemon (about 1.5 oz; you can use a regular lemon too, but the Meyer gives a really nice mellow flavor)

Ginger beer (I like the unfiltered Bruce Cost kind)

Combine bourbon, simple syrup, and lemon juice in a shaker with ice. Shake well. Pour into two rocks glasses filled with rocks (duh). Finish with a splash of ginger beer.



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