If you are new to A Table Top Affair – one thing you need to know, I love to make an easy dinner that looks fancy. Which sometimes means spicing up my store bought goodies. However, tonight for dinner – we are taking scallops and kale and serving them up for a fancy seafood night (that comes together in just 10 minutes)!
Shhh you don’t have to tell anyone!
I know what you are thinking. Seafood scares me. I’ve never cooked Scallops. This dinner recipe already stresses me out. Do. Not. Stop. Reading.
Scallops are easy to cook on the stove top and do not take long – only 4-5 minutes on each side! But I will walk you through the entire process – step by step. Once you cook them once they will become a staple for dinner in your house! And they are even easier than shrimp!!
I served my Scallops with sautéed kale. I wilted the kale in the pan that I cooked the Scallops in for 45 seconds once I removed the scallops. I used Uncle Ben’s Brown Rice, which took a minute (duh. it’s minute rice).
How to get this dinner meal to come out hot all at the same time?
Prep your plates. I like to lay out my plates so I can serve up the food when it’s ready.
While butter is getting hot on the stove – dry your scallops and season both sides.
While you are cooking the first side of your scallops. Grab your kale and chop into smaller pieces, if desired.
While you are cooking the second side of your scallops cook your Uncle Ben’s Minute Rice in the microwave. Plate your rice.
Take your scallops off and put the scallops on top of your rice.
Put your Kale in the pan and wilt for 45 seconds – then plate – this gives you just enough time to call your friends in from the den or kids down from upstairs and be in the kitchen by the time the kale is plated hot and ready!Print
You asked for it – an easy weeknight dinner! These Browned Butter Scallops will leave you wanting more and the best part – they take 10 minutes to make!
- 2 tbsp butter
- 1 pound jumbo scallops (3–4 per person)
- 3–4 cups kale, chopped
- 1 pkg Uncle Ben’s Brown Rice
- 1/2 c Shaved Parmesan, for topping if desired
For the Scallops:
- Melt butter in nonstick skillet on medium-high heat. Avoid burning the butter.
- Pat scallops as DRY as possible. Sprinkle with salt and put in pan. Note: the scallops should sizzle in the pan, if they don’t your pan should be hotter.
- Cook scallops 4-5 minutes per side.
- Serve immediately.
For Rice: cook according to package and season with salt and pepper, if desired.
For Kale: Sauté in the skillet with leftover juices from scallops. Serve hot.
- Cook scallops on disk sides only – no need to sear all sides like you would do a steak.
- Cook Time: 10 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Seafood