Lemon smoked scallops with kale and seared sweet peppers

Foodies, I apologize for the long layoff, but in my defense I’ve been busy over at:


When you have a chance feel free to take a gander.

For the purposes of this pescatarian endeavor you’ll need the following:

For roughly 2 servings you’ll need the following:

1/2 lb of Sea Scallops
4 cloves of garlic
4 sweet peppers
A cup of white mushrooms
1/4 of a sweet onion
3 cups of fresh kale
1 cup of quinoa
1/4 cup of Bragg Liquid Amino.

The key component of this recipe is cooking the ingredients in batches.

You can prep your scallops a couple hours before:

Add 2 tablespoons of Liquid Smoke and lemon juice.


Add rosemary and dill until lightly covered, shake and set in the fridge tightly covered.


Thinly slice your onion, garlic and quarter your peppers, add a 1/4 tablespoon of grapeseed oil and mix in a small bowl.

Add to high heat continously mixing until carmelized, remove and set aside, a medium sized skillet is best.

Follow with the mushrooms, 3 minutes stirring vigorously – set aside.

Add the cut and cleaned kale, cook until the kale is a bright green color, mixing continually. This will take roughly 3 to 4 minutes over high heat.

Set aside.

Quinoa is an easy fix, 1 cup of quinoa for 2 cups water. Bring to a boil, reduce to a simmer until all of the water dissolves, which is about 10 – 15 minutes (You can prep this before or use leftover quinoa, which is what I did for this recipe).

Add the scallops to the skillet, scoop them out of the marinade, don’t dump it.

2 minutes each side, remove and set aside.

Add all of the ingredients to a warm skillet and mix for 2 minutes, you just want to warm and marry the flavors and 1/4 cup of Bragg Liquid Aminos.


Add your quinoa to a bowl covering the bottom and layer it with the kale and your sweet peppers and add your scallops





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