Scallops with Wilted Greens

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

INGREDIENTS

• 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.