Lemony Kale Stew
We accidentally over stocked our scallops. I thought I would try this new way to cook them – a Lemony Stew. But in the end, I loved the stew but hated how the scollops worked in it. So pan sear your big juicy sea scallops and serve them with this hearty and healthy stew.
1 tsp fresh lemon zest and 2 Tbs juice
1 tsp sweet or smoked paprika
2 garlic cloves, grated
Kosher salt (or substitute) and black pepper
4 Tbs unsalted butter (1/2 stick) or Ghee or Coconut Oil
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-oz) can cannellini beans or other white beans, rinsed
8 oz mushrooms, sliced
4 cups chicken stock or vegetable stock
4 Tbs finely chopped fresh parsley, chives or cilantro or mix (optional)
Garnish with Feta or or Queso Fresco crumbles on top
Toasted bread, for serving (optional)
- Combine lemon zest, paprika, garlic, salt and pepper in a medium bowl. Add scallops and toss to coat.
In a large pot, melt butter over medium-high heat. When butter is foaming, add leeks and kale, season with salt and pepper, and cook over medium until leeks are soft and the kale has wilted and is a bright green color (~ 4 to 5 minutes), stirring occasionally.
- Add beans, mushrooms and chicken broth and bring to a boil.
- Lower heat and simmer, 8 to 10 minutes.
- Stir in fresh herbs and lemon juice, and season.
Serve hot in a bowl, topped with the cheese crumbles. with a hard crusted bread and pan seared sea scallops.