Monday, September 13, 2010

Scallops with Wilted Greens

Tis the season for greens, one of the most alkalizing foods on the planet.

  • 2 teaspoons coconut vinegar
  • Zest of 1 orange***
  • 2 teaspoons chopped thyme leaves
  • 1 garlic clove, minced
  • Salt & pepper
  • 2 tablespoons olive oil
  • 3 large sea scallops
  • 1 bunch of your favorite greens, such as kale, Swiss chard, spinach, mustard or dandelion greens

Combine vinegar, orange zest, thyme, garlic, salt & pepper in a small bowl. While whisking, slowly drizzle in olive oil. Place scallops in a small bowl & pour ½ of the oil & vinegar mixture over them. Turn scallops to coat & allow to sit 15 minutes. 

Scallops marinating.
Wash greens by chopping first & placing in a big bowl of cold water, swish around so that all of the grit falls to the bottom. Dry well in a kitchen towel or salad spinner. 

Heat a large skillet over medium heat. Pour remaining oil & vinegar mixture into the pan. Add greens & cook until they are wilted.
Meanwhile, heat a small nonstick skillet over high heat. Sear scallops, turning
once until they are browned & cooked   through, 4 to 5 minutes. 

To serve: place wilted greens on a plate & top with scallops.

***It is recommended to exclude this ingredient if it is a food intolerance for you.


  1. This sounds great except for the coconut vinegar. My husband doesn't like coconut. Can anyone recommend an alternative flavoring? Would leaving out the coconut vinegar still give me a balanced dish?

  2. Hi Paula! Sorry for the delay, just saw this can actually substitute rice vinegar instead if it works for you.