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)


  1. 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.
  2. Add beans, mushrooms and chicken broth and bring to a boil.
  3. Lower heat and simmer, 8 to 10 minutes.
  4. 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.