Kale Salad with Miso Vinaigrette and Scallops
Salt Pepper Skillet
Salt Pepper Skillet
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Ingredients

  • 10 min
  • 20 min
  • 30 min
  • 2 servings
  • ¼ cup quinoa
  • 1 tablespoon white miso paste
  • 3 tablespoons meyer lemon juice
  • 1 tablespoon yuzu ponzu
  • ½ teaspoon sugar (honey can be substituted)
  • 1 teaspoon shallot, finely minced
  • 4 tablespoons olive or canola oil
  • 1 small bunch lacinato kale, stems discarded, coarsely chopped
  • 6 diver scallops, side muscle removed and thoroughly dried
  • 1½ tablespoons canola oil + ½ tablespoon butter for frying the scallops

Instructions

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