12
Jan

Guest Post: Seared Scallops with Sautéed Kale

Scallops with Bacon, Sausage and Kale - from The Domestic Man @AgainstAllGrain

With my new cookbook well under way and keeping me very busy, I’ve lined up some fellow bloggers to do guest posts for me two Saturdays a month.  My autoimmune condition is heavily fueled by stress, so in an effort to stay healthy, these friends will help relieve some of the stress and keep recipes still coming your way!  I’m continuously amazed with the plethora of a health problems a Paleo diet can help combat. When I first started eating this way, I thought it was only good for people with digestive diseases. Then I learned about the brain/gut connection and how a grain-free diet could help autistic children. Then I continued to get emails from my site of people reversing their children’s diabetes, their own autoimmune disease, or muscle pains that had plagued them for years.

Today we have Russ from The Domestic Man. I first stumbled across Russ’s site last year after seeing some delicious looking BBQ recipes that were accompanied by great photos. I dug more into his site and was blown away his story. After suffering a stroke at the age of 24, Russ was diagnosed with a rare autoimmune disease called Takayasu’s Arteritis. He underwent a drastic and very dangerous surgery through his chest but still was experiencing symptoms. He spent a year on heavy immunosuppressant therapy and steroids, leaving him unable to function in his day to day life. Through Paleo, he has regained his health and is now married with a beautiful son! It is an incredible story and I encourage you to head to his site and read more and see his photo progression of his story. He’s here today to share his recipe of seared scallops with sautéed kale. Welcome Russ!

Scallops with Bacon, Sausage and Kale - from The Domestic Man @AgainstAllGrain #Paleo

First of all, thanks to Danielle for hosting a guest post on her site!  I’m excited to meet some new readers and honored to be a part of such a terrific website.  I’m looking forward to her new book and I’m happy to provide a little stress relief by taking the reins today with my seared scallops wand sautéed kale recipe!

This dish uses only a few ingredients and seasonings on purpose – to hone in on the natural taste of the scallops, sausage, bacon, and kale. I also kept the portions a little small, so this dish is perfect for a light, tasty, and slightly messy lunch for four.

bacon and sausage

raw scallops

 

Russ Bio PicAbout The Domestic Man:

Russ Crandall is a Gluten-free and Paleo-friendly blogger who writes under the name The Domestic Man. After suffering a number of medical hardships he has regained his health through changes in his diet in 2010. He presents a unique focus in the culinary world: The Domestic Man is less a place for new kitchen experiments and more a site dedicated to re-popularizing traditional heritage foods that are either already healthy or easily modified to meet his dietary parameters. The end result is something that’s inspiring, comforting, and simple enough for even the most budding home chefs to feel like pros in the kitchen.

Find Russ on Facebook | Twitter | Pinterest

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Guest Post: Seared Scallops with Sautéed Kale

AUTHOR: Russ Crandall - The Domestic Man.

Ingredients:

  • 1 lb large scallops
  • 1/2 lb pork sausage
  • 1/2 lb bacon, cooked and chopped (set aside 1 tbsp of the bacon grease)
  • 1/4 lb kale, coarsely chopped
  • 1 shallot, chopped finely
  • 1/2 cup chicken broth
  • 1 tsp apple cider vinegar
  • 1 tsp each salt and pepper
  • 1/4 tsp red pepper flakes
  • 3 tbsp butter or ghee

Instructions:

  1. In a large pan on medium heat, sauté the sausage until cooked through. One note while cooking the sausage, be sure to break it up pretty often with a wooden spoon as it cooks. The point of this recipe is to let the sausage fall all over the kale and scallops, so you don’t want big chunks of sausage.
  2. Once the sausage is cooked, set it aside with the cooked and chopped bacon. Be sure to keep the pan that you cooked the sausage in handy, you’ll be using it to sear the scallops.
  3. Gently rinse your scallops in cool water and pat dry with a paper towel or two. Season the scallops with 1/2 tsp each salt and pepper, and set aside.
  4. In a skillet, warm 1 tbsp of the bacon grease and 1 tbsp butter on medium/low heat for about two minutes.
  5. Add the chopped shallot and sauté for about three minutes, until aromatic and slightly translucent.
  6. When the shallot is ready, add the coarsely-chopped kale and mix it together with tongs until well-coated. Sauté for two minutes, turning often.
  7. Add the red pepper flakes, apple cider vinegar, chicken broth, and the remaining 1/2 tsp salt and pepper to the kale, mix together, then cover and simmer for about four minutes. Most of the chicken broth will have evaporated at this point. Turn off the heat and set aside.
  8. Heat the remaining 2 tbsp of butter in the pan you used to cook the sausage, on med/high heat, until melted but before the butter starts to brown – about two minutes.
  9. Raise the heat to high and add the scallops.  Sear the scallops for about three minutes per side, until slightly browned.
  10. That’s basically it – just plate the dish with the kale, then the sausage, then the scallops, and sprinkle the bacon on top.

Quick, easy, and super delicious.