Courtesy of Jennifer Iserloh

Co-founder of National Kale Day, Integrated Health Coach, and Certified Yoga Instructor, Jennifer Iserloh shares her delicious yet healthy take on healing superfoods. She is the co-author of 50 Shades of Kale, and has worked on over 20 cookbooks to date.

Serves 4

2 tablespoons coconut oil or extra virgin olive oil, divided
4 corn on the cob, kernels removed
4 large kale leaves, torn or chopped
1 pound sea scallops
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Warm half the oil in a large skillet over medium heat. Add the corn and kale, cooking 3 to 4 minutes until the corn is tender and the kale starts to soften. Turn the heat off and set aside.

Sprinkle the scallops with the paprika, salt, and black pepper. In another large skillet, warm the remaining oil in a large skillet over medium heat. Add the scallops and cook 2 to 3 minutes until the scallops are well browned. Flip and cook 2 to 3 minutes more, until cooked through. Divide the corn and kale mixture between four plates. Divide the scallops between the plates and serve immediately.

Nutritional Stats Per Serving (2 cups vegetables 3 or 4 scallops): 229 calories, 17 g protein, 23 g carbohydrates, 8 g fat (6 g saturated), 27 mg cholesterol, 2.5 g fiber, 626 mg sodium.

Shopping tip: When shopping for scallops, ask your fish monger for “dry scallops” since the “wet” version are typically injected with a salt solution that preserves them longer but keeps them from browning properly.

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