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$2.62 per serving
2 likes
Ready in 45 minutes
Spoonacular Score: 57% 
One serving contains 198 calories, 6g of protein, and 17g of fat. This recipe serves 4 and costs 77 cents per serving. This recipe is liked by 2 foodies and cooks. A mixture of shallots, bacon, bunchs of kale, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. Try Seared Scallops with Wilted Greens, Seared Scallops With Wilted Greens, and Seared Scallops over Wilted Spinach #WeekdaySupper for similar recipes.
Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Kumeu River Mate's Vineyard Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
This vintage sees the continuation of the "Mate's" style of Chardonnay with its lifted sweet fruit aroma that is akin to pears. On the palate there is extra concentration and length of flavor. This is a wine that will certainly benefit from 4-6 years bottle age.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
You can reduce your sodium intake by choosing lower-sodium soy sauce.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
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gluten-free
